Philippines (Part 1)

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Lentils and Pechay

Filipino side dish with bok choy.

Total time: 30 minutes
Servings: 6-8


  • 3 cups canned lentils, drained
  • 2 tablespoons ginger, minced
  • 3 medium tomatoes, diced
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 3 cups fresh bok choy, coarsely chopped
  • 1 1/2 cups vegetarian chicken broth


  1. Blend the onion in a food processor to create a soft mush.
  2. In a large pan, combine blended onion, 1/2 cup broth, garlic, ginger, and tomatoes. Cook (3 minutes).
  3. Add the canned lentils and remaining broth. Bring to a boil, add the bok choy, and cook until tender (about 5-8 minutes).
  4. Serve.

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Family Ratings

  • Mama: 3.5/5
  • Papa: 4/5, would be even better with more bok choy!
  • Girlie: 4.5/5
  • TW: 3.5/5, I don’t like tomatoes
  • McM: 4/5, double the amount of bok choy next time!


  • Lentils were substituted for mung beans in the original recipe. Mung beans were not available in our local grocery stores.

Original recipe:


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