Lentils and Pechay

Filipino side dish with bok choy.

Total time: 30 minutes
Servings: 6-8

Ingredients

• 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

Directions

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.

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!

Note

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

Original recipe: http://www.food.com/recipe/philippines-monggo-beans-and-pechay-mung-beans-and-bok-choi-305953?photo=155213