It's getting really cold now and I miss my favorite Mung Bean dish - Ginisang Munggo - which we often have in the Philippines. When I discovered that lentils have a similar taste and texture to my fave mungo I decided to cook it the same way and I love the result. For this recipe, instead of the usual pork and beef cutlets traditionally added in Ginisang Munggo, I opted for Italian sausages for richer taste and texture. Towards the end of cooking, I added some spinach leaves to pack in extra nutrients!
If you're thinking of one healthy meal to cook for your family that's full of good flavor without much guilt, you have to try this recipe. My husband particularly loves this and little Sophie eats this with rice!
Just leave out the meat if you want a vegan or vegetarian option. Enjoy this healthy soup (or stew) during the cooler days!
1 Tbsp olive oil
5-6 crushed garlic cloves
2 medium size onions, chopped
1 lb Italian sausage (mild or hot or a combo), cut/chopped diagonally
5 diced roma tomatoes
2 Tbsp light soy sauce
Salt and pepper, to taste
1 ½ cups dried lentils
5 cups of water
1 (10 oz) bag of spinach
Heat the olive oil in a deep pan. Sauté the garlic and onions until the onions are tender about 3-4 mins.
Add the sausages and cook until brown. Stir in the tomatoes and soy sauce. Season with salt and pepper then cook for another 3-4 minutes. In the meantime, rinse the lentils and drain. Add the lentils and water to the sausages and vegetables then bring to a boil.
Simmer covered for about an hour or until lentils are tender. Finally, add the spinach and cook just until it's wilted.
Adjust seasoning to your taste. Serve hot on its own or paired with bread or rice.
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