Monggo Bean Stew

Olive Oil     1T

Onion     1.5 c diced

Garlic     1 tsp

Ginger     1T grated

Mung Beans     2 c

Vegetable Broth     6 c

Coconut Milk     13.5 oz can

Salt     2 tsp

Baby Spinach     5 oz

Heat oil in soup pot over med. high heat. Add onion and cook until soft, about 5 min. Add garlic and ginger and sauté until fragrant, 1-2 minutes. Add mung beans and vegetable broth. Cover and bring to a boil. Reduce heat and simmer until beans are tender, about 30 min. Stir in coconut milk and salt. Add fresh spinach a handful at a time, stirring in each until soft before adding the next batch.