2 cups uncooked mung beans or lentils if you can't find mung beans
2 to 3 sweet potatoes, washed and diced (skin left on)
2 peeled and diced carrots
1 cup low sodium vegetable broth, divided into 2 half cups
approx. 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. dried thyme
2 apples (organic honeycrisp are my favorite), washed and sliced (peel on)
I use TruRoots Sprouted Mung Beans - if you can't find those, use any dried mung beans and prepare 2 cups as directed. If you can't find mung beans, lentils work nicely in this recipe as well, and are easy to prepare. Cook 2 cups of dry lentils (green lentils). While they're cooking...
Saute in a pan drizzled with a couple tablespoons of canola oil over med/high heat: the chopped onion, 2 diced sweet potatoes & 2 diced carrots with salt, pepper & thyme. Cook about 8 minutes. Add 1/2 cup vegetable broth, cover. Reduce to medium heat and cover. Cook about 5 minutes or until carrots and sweet potatoes are tender.
Add mung beans to sweet potato mixture with the remaining 1/2 cup low sodium vegetable broth and cover. Cook over medium heat for 5 minutes.
Ready to serve. Spoon into center of a plate and place fresh cut apple slices around edge of plate.
This dish is high in protein - mung beans or lentils contain good quality protein - there is no need to add meat. You can add a green salad as a side and this is a complete, satisfying meal. This makes at least four generous servings. You may have leftovers.