Red lentils! I have never had them before, until very recently. Have you? Though lentils are a staple in many parts of the world, I didn’t grow up eating them. As an adult, I’ve had lentil stews a couple of times such as the canned soup variety or a lentil dish at an Indian restaurant. The taste and texture of lentils reminds me a lot of a mung beans, something I did grow up eating. We often ate mung beans in a savory Filipino stew called Mongo (Mongo Guisado or Ginisang Mongo) or in Hopia Mongo, a flaky pastry filled with sweet mung bean filling. Mongo is a comfort food that even kids with picky palates love. My dog Swift, a 17 year old Labrador mix, has loved Mongo stew with rice since she was a puppy! When she got sick and didn’t want to eat dog food, she would eat Mongo!
While shopping at Trader Joe’s, I saw a brightly orange and green colored package of Red Split Lentils. Somehow the bag of orange-red beans was calling me out and telling me that I needed to get it. I guess I have a penchant for buying colorful foods.
Using the red lentils, I decided to make a dish that reminded me of the Mongo stew that I grew up with and still love, but with an Italian and American twist. Remix time!