Mungbean Stew for Spring by Jennifer Sun, ORA Space's TCM food coach
1 cup Mungbean
1/2 cup red lentils
1/2 yellow onion (diced)
Organic Vegetable Bouillon (or use a turmeric, curry, paprika powder blend)
2 cups of mountain yam (option to sub fingerling or baby potatoes)
1 Spring onion
Mustard seed (optional)
Sprout your beans, always.
Place 1 cup of Mungbean, 1/2 cup of Chickpeas, and 1/2 cup red lentils and cover with water to allow beans to soak for at least 6 hours or overnight. This begins the sprouting process!
How to cook. In a large stockpot, add 1 tbsp of coconut oil and sautee 1/2 cup of1/2 yellow onion. Add 1 tbsp of mustard seeds. Let both to sautee for 2 minutes (cover on). Once onion and mustard seeds are fragrant, add rinsed mungbean, chickpea, lentil mix. Place 5-6 cups of water and add organic veggie bouillon. Cook for at least 1 hour on medium-low heat. After 1 hour, check that the chickpeas and mungbeans are soft. Add mountain yam (or baby potatoes) and cook for another 20 minutes. Add salt ant pepper to taste. Top with fresh cilantro or spring onions. Serve warm and enjoy the feeling of Spring nourishment!