During the Lenten season, my grandmother would always prepare Ginisang Munggo or Mung Bean Soup. We usually eat this every Friday, because we believe that it is a part of fasting. Not eating meat (chicken, pork, or beef) can be considered as a part of one’s repentance or sacrifice. Since this is the first Friday of Lent, I try to recreate this tradition by cooking my own version of this dish.
Ginisang Munggo or Mung Bean Soup
- 2 pieces tomato
- 2 pieces onion
- 5 cloves garlic
- 1 plate fresh Spinach
- 100 grams small shrimp
- 200 gram Mung Bean
- smoked mackerel
- paprika powder (sweet)
- olive oil
Boil the Mung Beans with water. Usually, it takes around 1 hour or more to make it soft. Others also soak the beans first for 30 minutes to an hour before boiling them.
In another pot, put olive oil and sauté chopped onions and garlic. Add the shrimps and tomatoes. You may also want to put a pinch of salt, pepper, and paprika powder to taste.
After 2- 3 minutes, pour the pre-boiled beans to the pot and let it simmer for 10 minutes. Add salt, pepper, or paprika powder depending on your preferred taste. Turn off the heat and put the washed spinach and stir the soup.
Serve hot and put smoked Mackerel as your topping.