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For 4 Person(s)
Ingredients
- 250 ml mung beans soaked in cold water for at least 6 hours
- 2 tins chopped tomatoes
- 1 large onion, diced
- 1 leek, diced
- 2 carrots, peeled & diced
- 1 celery stick, diced
- 1 good squeeze of tomato puree
- 15 ml lemon juice
- 15 ml olive oil
- 3 ml sugar
- 4 vegetarian stock cubes (not crumbly variety)
- 1 • Generous season of salt and pepper
- 1 bay leaf
- 2 1/2 l water
Directions
1. Soak the mung beans for at least 6 hours in enough cold water to cover them. Drain when ready to use.
2. Fry the onion gently in the olive oil in a large saucepan for 3 minutes and then add the diced carrot, leek and celery. Fry for a further 3-4 minutes.
3. Put all of the other ingredients into the saucepan and bring to the boil.
4. Turn down and simmer for 45 minutes.
5. Allow the soup to cool for about 10 minutes and then check the seasoning. You may wish to add another half a stock cube at this point.
6. Serve with warm crusty bread and cheese.
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