A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.
Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!
Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.
- 1 cup pork belly cut into cubes
- 1 cup dried mung beans
- 1 tablespoon vegetable or canola oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup chopped tomatoes
- 5 cups water
- 1-2 tablespoons fish sauce (patis), or salt to taste
- 1/2 pound shrimp, cleaned with shell or no shell (optional)
- 1 bunch greens, like spinach or kale (optional)
- In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes.
- Add pork and cook until half done.
- Add chopped tomatoes and cook until softened, about 5 minutes.
- Add the mung beans stir and cook about 3 minutes.
- Add water.
- Stir and bring to a boil.
- Turn heat down to a simmer and cover pot.
- Cook for about an hour or until mung beans are soft to your liking.
- Add more water if the stew is too thick.
- Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste.
- Stir and cook for about 10 more minutes, until shrimp is cooked through.
- Stir in greens right before serving and cook until greens are softened.
- Serve with steamed rice.
- Serve hot.
You may store leftovers in a closed container for 2-3 days. Reheat in microwave as needed.