Mung Bean Stew

Ingredients

• 1/2 cup raw mung beans
• 5 potatoes, peeled and quartered
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 5 button mushrooms, sliced
• 2 cups vegetable stock
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the canola oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes.

2. Add the sliced carrots, celery and mushrooms and cook for 5 minutes, stirring occasionally.

3. Rinse the mung beans and add them to the pot with the potatoes, vegetable stock and 1/4 teaspoon salt. Bring to a boil over high heat.

4. Reduce the heat to low, partly cover the pot and simmer for about 40 minutes, until the beans and potatoes are very tender.

5. Mash a few potatoes against the side of the pot to thicken the stew, if desired.

6. Season with salt and pepper to taste, then serve hot.