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!