I adapted this recipe off a fellow vegan and it is just delicious! It is similar to Indian dhal, but it works extremely well with barley or couscous. Very tasty!

SERVES 4 -6

• 1 cup whole mung beans, soaked for 8 hours
• 2 teaspoons olive oil
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 tablespoons tomato puree
• 1 red capsicum, diced
• 1 green capsicum, diced
• 2 fresh red chilies, sliced
• 1/2 small pumpkin, cooked and mashed

Boil the mung beans until they are tender.

Meanwhile, heat oil in a pan and add the onion, garlic, capsicums and chilli.

Cook until the vegetables are soft.

Mash the mung beans with a potato masher and add the onion mixture.

Add the tomato puree and pumpkin mash and cook for 10 minutes.

Season to taste and serve.