Rated 5 out of 5

Lentil Soup with Smoked Fish Flakes and Tofu

This recipe is derived from a Filipino comfort food called Ginisang Munggo. This is traditionally done with Sauteed Mungbeans, Bittermelon, Tofu and Shrimps or Pork. Growing up in the Philippines, it is a normal Friday food. I just love this soupy food, with its play of flavors and textures, bittermelon leaves, with curled tendrils notwithstanding. Recently, I found another way to enjoy this favorite soup, discovering the use of organic and gluten-free lentils in a meatless version. Yes, Organic Richlea Lentils from Timeless Food of Montana. One of the great perks of being in this field, is the access to these wonderful products and ingredients for they let me enjoy the things I really love doing-cooking and eating well, ingredient hunting, and of course, designing packaging!

INGREDIENTS:

  • 1 cup lentils
  • tofu cut into small cubes
  • 6 ounces smoked fish flakes into thin small pieces
  • 1 Knorr pork cube
  • 1 cup malunggay leaves
  • 2 medium tomato cubed
  • 1 medium onion cubed
  • 1/2 cup chicharon crumbled
  • 4 cloves garlic chopped into small pieces
  • 1/4 teaspoon ground black pepper
  • 1 to 2 tablespoons fish sauce patis
  • 6 cups water
  • 3 tablespoons cooking oil

INSTRUCTIONS:

  • Heat oil in a cooking pot.
  • Fry the tofu until golden brown
  • Saute garlic, onion, and tomato.
  • Add the smoked fish flakes. 
  • Pour water into the pot. Let boil
  • Add the fish cube. Stir.
  • Add the lentils. Cover and adjust the heat between low to medium. Continue to cook until the lentils becomes tender. Add more water, if necessary.
  • Put the malunggay leaves cooking pot. Stir and cook for 2 minutes.
  • Add ground black pepper and fish sauce. Cook for 2 to 3 minutes.
  • Transfer to a serving bowl. Top with chicharon.
  • Serve. Share and enjoy!

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