Warm up a pot with a spoon of olive oil, and fry chopped onion. Add chopped carrots, red and yellow peppers (I have used half of each pepper type). Next, add a can of tomatoes. Pour approximately 1 liter of water. Pour approximately 1/2 glass of mung bean. Spices: sweet pepper, black pepper, turmeric, a pinch of cayenne pepper, dried onion, coriander and thyme. Simmer for approximately 40-50 minutes.