Moroccan Lentil Soup

Ingredients

2 onions, chopped

2 clovs garlic, minced

1 tsp grated fresh ginger/canned crushed ginger from Trader Joe's

6 cups water

1 cup lentils

1 15 oz can garbanzo beans, drained

1 19 oz can canellini beans

1 can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 tsp garam masala (see recipe)

1 1/2 tsp ground cardamom

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

1 Tbsp olive oil

Garam Masala (Indian spice mixture)

1 T ground coriander

2 t black pepper

2 t ground cardamom

1 t  cinnamon

1 t ground cloves

Preparation

Saute onions, garlic & ginger in a little olive oil app 5 minutes.

Add water, lentils, beans, tomatoes, vegetables and spices.  

Bring to a boil for a few minutes then simmer 1 to 1/2 hours or longer, til lentils are soft.

Puree half the soup and return to pot.  

Add 2 Tbsp to 1/4 cup fresh lemon juice and about  1/4 cup cilantro to taste.  Freshens it up!

Mike Bean Burritos

So I am kind of cheating with this one because I never really dated Mike Bean, but we were really good friends in college and who elses name would I use for bean burritos?!? I think one of the reasons I never dated him was because he was about 3 inches shorter than me and I needed a man who could hold me, not the other way around. Maybe he would have been taller if he had eaten more beans!
This is a really good vegetarian meal and these are also awesome to freeze and have on hand.
3/4 c. rice (white or brown)
2 Tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed for less heat)
1/2 tsp. cumin
salt and pepper
3 Tbs. tomato paste
3 can (15oz. each) pinto beans, drained and rinsed
1 1/4 c. frozen corn kernels
6 green onions, thinly sliced
8 burrito size flour tortillas ( I use the ones you buy at Costco and cook up yourself.)
2 c. shredded cheese- cheddar or Monterey Jack
Salsa, sour cream and avocado- optional

Cook rice and tortillas according to directions. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno and cumin. Season with salt and pepper. Cook, stirring occasionally, until golden. Add tomato paste and cook, stirring 1 minute. Add beans and 1 1/2 c. water, bring to boil. Reduce heat to medium and simmer, stirring occasionally until thickened- about 10to12 minutes. Add corn and heat through- about 2-3 minutes. Remove from heat and add green onions.
Assembling the burritos:
Mound 1/4 c. rice, 3/4 c. bean mixture and 1/4 c. cheese on one side of tortilla. Fold and hold in sides. starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down.
You can serve them immediately with salsa, sour cream and avocado or individually wrap them in plastic and freeze for up to 3 months. To reheat put in microwave for 3 minutes.