Filipino Ginisang Munggo Squash Stew

Ingredients

• 150 g split mung beans, rinsed
• 1 tbsp neutral oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 small tomato, diced
• 250 g butternut squash, cubed
• 500 ml vegetable stock
• 1 tsp tamari or gluten-free soy sauce
• 1/2 tsp ground black pepper
• 80 g spinach
• 1 tbsp lime juice
• 2 cups cooked rice

Steps

1. Rinse the mung beans and simmer them in 400 ml water for 18 minutes until nearly tender, adding a splash more water if needed.
2. Meanwhile heat oil in another pot and cook onion for 3 minutes, then add garlic and tomato for 2 minutes.
3. Add squash, cooked mung beans with their liquid, stock, tamari, and black pepper and bring to a simmer.
4. Cook for 10 to 12 minutes until squash is tender and the broth becomes lightly creamy from the beans.
5. Stir in spinach and lime juice and cook for 1 minute until the leaves wilt.
6. Taste for salt and serve the stew hot over rice.

Allergen note: Contains soy if using tamari. Check stock labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.