A good friend of mine sent me a serving of Mung Bean Stew, thinking it might be a nice change. I absolutely love it! It can be used in so many different ways. I order the mung beans and French lentils from Amazon.com.

Ingredients

• 1 cup of mung beans
• ½ cup French blue/black lentils
• ½ cup French green lentils
• 6 cups of water (or vegetable broth)
• 1 bulb of garlic, minced *
• 2-3 large white onions—sliced and caramelized
• 2 Tbsp Taylor’s Mock Chicken Seasoning (or nutritional yeast)
• 1 cup celery, sliced
• 1 tsp celery seed
• ½ tsp salt (or No Salt if desired sodium free)
• 5 oz fresh baby spinach (or 2 cups frozen spinach)
• 1 cup almond milk

Preparation

Place veggie broth, beans, lentils, and seasoning into a large saucepan. Bring to a boil and cook uncovered over medium heat for 40 minutes. Add water ¼ cup at a time as needed to achieve desired consistency. Remember, you will also add 1 cup almond milk at the end.

Place chopped onion in a ceramic frying pan and cook until caramelized. Add minced garlic and cook for 2 minutes or add garlic granules or powder. Add to saucepan along with the sliced celery.

When beans and lentils are soft, add spinach. Cook over low heat another ten minutes or so until spinach is done. Add almond milk and heat, but avoid boiling.

Serving

Pour into bowls and serve.

Pour over rice noodles and serve.

Pour over riced cauliflower and serve.

Freezes well.

* NOTE: can substitute 1½ tsp granulated garlic or 1 tsp garlic powder