Lentil Soup with Pata

 Kulinarya March Challenge:  Vegetarian Dish

  This is my first entry ever, however I am so happy and humbled!  Everyone here have been so gracious in sharing their specialties.   I got inspired by Cusinera's entry about Mung beans.  I have been avoiding the dish for quite sometime now, my kids don't like the texture ones it's cooked, they only like the liquid part,  only if bacon is sauteed with it.   Me, I love munggo, specially if there's "ampalaya" leaves.   Only if I can be vegetarian, but i can't and i don't plan to, yet.   I cook for my husband, four kids and my employees, so I usually put meat or fish on any vegetable dishes I cook.  Sometimes, even though I cooked for everyone, I would still make a salad just for my self.  

   For days now I've been seeing a pack of  Lentils, which my mother sent for my birthday from Milan. 

Today it was my daughter's birthday.   While planning to cook something for "meryenda" or perhaps dinner I decided to cook this for lunch.  

Supposedly, this entry is an all veggie.   This can be, however, this is how I did this.

Lentil Soup

1/2 Kilo of Pata

250 g Lenticchie (Lentils), pre-soaked in water (1 hour)

1 big sayote, cubed

1 large onion, chopped

2 cloves of garlic, chopped

Boil or pressure cook the Pata or Pork Legs.  Once the meat is soft and cooked, put the garlic and onion.   After 5 minutes put the lentils, without the water.   This will take about 30 minutes to cook.  Try to taste the lentils if they are soft enough outside and a bit hard inside, put the Sayote cubes.  Season to taste.

Sounds easy to make.  But everything including timing has to be considered.

Well guess what my husband liked it and so does my kiddos.