mung beans: let soak in water 8 hours before starting cooking
red lentils: let soak in water when starting cooking

other examples: green lentils

Onion 
1 yellow onion
optional addition: garlic, ginger, red chili

Fresh Vegetables
examples: bell pepper, chickpeas, celeriac, parsnip, white cabbage

Spices
- 3 tsp of spices contributing to taste
example: paprika, cardamom
- 2 tsp of spices contributing to heat
examples: chili powder, cayenne pepper
- 1 tsp of spices contributing to depth
examples: cumin, cinnamon

Herbs & Black Pepper
- 2 tsp herbs
examples: thyme, oregano, rosemary 
- black pepper to taste

Crushed Tomatoes
- 1/2 can crushed tomatoes
- 1 can white beans in tomato sauce
If making it a curry, instead:
- 1 can crushed tomatoes
- 1 can white beans in tomato sauce
- 200 ml coconut milk

Frozen vegetables
examples: spinach, broccoli, peas, hari coverts

1. Heat up olive oil and add the onion. Cook until soft and golden brown. De-glaze when needed.

2. Add the garlic/ginger/chili. Cook for 3 minutes.

3. Add fresh vegetable 1 and 2 bullion cubes. Cook down.

4. Add fresh vegetable 2 and the spices.

5. Add the legumes with herbs and black pepper. Cook down.

6. Add crushed tomatoes and frozen vegetables (and boiled potatoes).  Let simmer under lid for 30 minutes. Stir frequently.

7. Let cool and move to container.