Lentil Soup (Ginisang Lentil)

For so long now I have been thinking of substituting lentil whenever I cook "ginisang mungo" or mung bean soup. Never had a chance until now but it was always at the back of my head, So finally today I was able to do it. And it turned out good, I feel like there was little difference. Maybe because they are both legumes.

Lentils and mung beans are both healthy and nutritious. They are typically low in fat, high in minerals like potassium and magnesium and both are also high in fiber. Lentils are actually more nutritious than quinoa because it has more amount of protein and fiber. It is know that lentils are beneficial for your health, especially heart health. It can be a substitute for meat when it comes to protein content for vegetarians.

So the recipe for my ginisang lentils is almost the sane as your typical ginisang mungo, but with a little twist. Below is my recipe

Ingredients

2         cups        lentils
1         pc            onion, chopped
1         pc            tomato, chopped
2         cloves     garlic, minced
6         cups        water
1          tsp          ground coriander
1         tsp          chili powder
1         tbsp         fish sauce
1         tbsp         ground pepper
2         cups        spinach
2         tbsp         vegetable oil

Procedure

Unlike mung beans, lentils doesn't need to be soaked for a few hours before cooking. It typically cooked within 30 minutes. Lentils are to be washed only before cooking.

In a pot, saute garlic and onion. Add in tomato. Cook for a few minutes.

Add the lentils.Saute for a few minutes.

Add the water, fish sauce, chili powder, coriander, salt and pepper. Let it boil for 5 minutes then lower heat and simmer for 30-40 minutes or until lentils are cooked.

Add the spinach. Simmer for another 3 minutes.

Serve with rice or crackers.