Bok Choy and Lentils

An email has been circulating claiming a number of dietary issues are key to preventing cancer and attribute the source to Johns Hopkins. Unfortunately, the email is a hoax. Some of the information is logical and some is more or less true, but it was not generated by the venerable teaching hospital and is generally not accurate. If you have received this email and are curious, Johns Hopkins has been gracious enough to print a point by point rebuttal and clarification that is fascinating.

The take away is that smoking, sugar and other poor eating habits are bad for you and can lead to cancer. This is not news, but it is interesting to read it in this context. If you have cancer or have friends or family that do, or you are in a high risk category such as a smoker, obese or in any other environmentally compromised situation such as constant exposure to the sun, you might want to read this.

On that note, here is a quick and delicious vegetarian dish. What makes this dish special is it’s original motivation and how it fulfilled it’s need. Last night, my veggie son and I needed dinner. It was way too hot for the oven to be on or to stand over a grill. I wanted something quick, inexpensive and easy. The delights of Trader Joe’s brought me some bok choy and an amazing package of already prepared lentils. I had had them before and really loved them. Any time I can get a grain or bean that is ready to go and not full of junk I am happy. After all, if nothing else, the time required to prepare them are off putting.

Serves Two


  • 6 Bok Choy, ends trimmed
  • 2-3 Red, Orange and/or Yellow Peppers, cleaned and chopped
  • 1/2 Onion, chopped
  • 2-3 Garlic Cloves, minced
  • 6 oz. Crimini Mushrooms, chopped
  • Already Cooked Lentils
  • 1 Teaspoon Powdered Ginger
  • Olive Oil
  • Salt and Pepper


  • Large Sauté Pan
  • Chef’s Knife
  1. Prep all of the vegetables.
  2. Heat a tablespoon or so of olive oil in the pan.
  3. Add onion and garlic and briefly sauté.
  4. Add peppers, then bok choy and mushrooms.
  5. Salt, pepper and add ginger.
  6. Sauté for about ten minutes.
  7. Serve over cold lentils.



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