Prep Time: 10 min | Cook Time: 25 min| Yield 3-4 Instructions: 1. In a medium sized pot over medium heat add 2 tsp grapeseed oil. 2. Add onion, salt, pepper and sauté until lightly golden brown. Then reduce heat to medium and add garlic, ginger, green chili, and stir to combine. 3. Add split mung beans, buckwheat, broth and bring to a rolling boil. Then reduce heat to a simmer, cover and allow to cook. 4. After approximately 10 minutes add carrots, then wait 5 minutes before adding broccoli, corn and tomato. Reserve some of the corn and tomato for garnish. 5. Stir to combine and add more water if required to achieve a porridge like consistency. 6. To serve spoon into a bowl and garnish with tomato, corn, cilantro and lemon wedge.