Mung Bean Stew

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Celery

  Raw

  2 stalk, medium or 80g

• Mushrooms

  White, raw

  5 medium or 90g

• Salt

  Table

  1 dash or 0.4g

• Carrots

  Raw

  2 medium or 122g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  ¼ tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  5 Potato medium or 1.07kg

• Mung beans

  Mature seeds, sprouted, raw

  ½ cup or 52g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Peel and quarter potatoes, then peel and chop onion. Slice carrots, celery, and mushrooms.
2. Preheat oven to 400°F.
3. Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain and rinse under cold water. Set aside.
4. Place the potatoes in a saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften, about 10 minutes. Drain, and set aside.
5. Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.
6. Bake in preheated oven until mixture bubbles, about 30 minutes.

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