Wednesday, April 15, 2009
Lentil Shrimp Soup (Ginisang Lentil)
A good substitute for ginisang munggo, lentil is faster to cook and tastes and feels almost like mung beans.
1-1/2 cups of lentils
3 tbsp oil
3 clovces garlic, sliced
1 medium onion, sliced,
2-3 medium tomatoes, sliced
1/2 lb shelled shrimps (or more, if you like)
2 cups chicken broth (or as desired
dash of ground basil
a bunch or a package of spinach
salt and pepper to taste
Wash lentils and soak for at least 30 minutes (up to one hour) with water double the amount of the lentils. Drain.
Heat oil and sautee garlic, onions and tomatoes. Add the lentils and broth; simmer for 10 minutes (or until lentils are soft enough for you; I prefer mine with a little resistance). Season with salt and pepper as necessary. Add a dash of ground basil.
During the last two minutes of cooking, add the shrimps and stir until shrimps turn pink. Turn the heat off. Add the spinach and stir to wilt. Enjoy with plain rice.