Bitter Melon with Lentils
by Georgann John

1 cups red lentils
wash, combine with 4 cups of vegetable broth
cover and cook for ½ hour, stirring occasionally

meanwhile, after scooping out seeds and pulp of one bitter melon,
slice into ½ cubes, use about 2 cups of bitter melon cubes

sauté in 2 Tbls. of olive oil in skillet:
one chopped onion
2 cloves minced garlic
2 cups bitter melon (one melon)
add salt and pepper to taste
add 2 inches of grated fresh ginger
½ tsp. ground cumin
½ tsp. coriander
1 tsp. curry powder
cook until onions are soft, about 10-15 min.
add sauté mixture into lentils, cover
cook another ½ hour, add more vegetable broth if it gets too thick

let rest in pot by turning off heat and let it sit for 15 min.

Serve over basmati or jasmine rice

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Qi Gong Institute of Rochester