How long does hearty mung bean and lentil stew [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze hearty mung bean and lentil stew [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make hearty mung bean and lentil stew [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does hearty mung bean and lentil stew [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is hearty mung bean and lentil stew [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Hearty Mung Bean and Lentil Stew
[Vegan]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Hearty Mung Bean and Lentil Stew [Vegan]

Dairy Free

Vegan

Happy 2020! We’re kicking off the new year with a hearty, comforting stew that is perfect for meal prepping. Packed with fiber and protein -super satiating.

Ingredients You Need for Hearty Mung Bean and Lentil Stew [Vegan]

1 cups of mung beans
1 cup of green lentils
6 cups of veggie broth
2-3 cups of water (as needed)
6 cloves of garlic, minced
1 small yellow onion – chopped
1 can of full fat coconut milk
4 tablespoons of tomato paste
Olive oil
Salt
Pepper
2 cups of frozen spinach

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How to Prepare Hearty Mung Bean and Lentil Stew [Vegan]

Into a larger Dutch oven, over medium heat, add your broth, mung beans and lentils. Cook uncovered for 40 minutes total. Every 10-12 minutes check and add water as needed. I added about 3 cups additionally. I wanted the soup to be more stew-like so closer to the end of cooking, I added less water.
While that’s cooking, add a drizzle of olive oil to a sauté pan and heat oven medium flame. Once hot add your onion and cook 4-6 minutes. Once golden, add your garlic and cook 2 additional minutes. Once done, turn off and add to your soup mixture once its done cooking (40 minutes).
After the 40 minutes, add your onions/garlic, coconut milk, paste and give that a good stir. Once the paste is blended well – add your frozen spinach and stir. I allowed that to cook for about 10 minutes. Taste and add salt/pepper. Serve immediately and leftovers can be stored in the fridge for up to 4 days. Freezing is also an option.
Serve over brown rice with crusty bread accompaniment. It is the perfect hearty meal.