1.5 dl mung beans
1 dl brown rice
1 yellow onion
1 Tbsp canola oil
1.5 l wafer
1 Tbsp vegetable buillon concentrate
2 stalks celery
1 red pepper
1-2 tsp curry powder
crushed cumin

Chop the onion and sauté it in the oil together with the rice and spices. Add water, bouillon and beans. Boil for 30-35 minutes. Chop the pepper and the celery and put in the soup. Let boil for 10 minutes.