Mulligatawn soup

2 tbsp peanut oil
1/2 of a large onion (diced)
2 cloves garlic
1 tsp ground ginger
1/4 cup mustard seeds
1 tbsp garam masala (seek out "King Kitchen garam masala")
2 tsp tandoori spice
2 tsp curry powder
2 tsp salt
1/4 tsp ground cardamon
1/4 tsp cayenne
1 can diced tomatoes
2 tbsp tomato paste
1 lb red lentils
7 cups water (more as needed during cooking, but it should be fairly thick)
1/2 lb potatoes
1 cup of coconut milk
1 granny smith apple (next time use 2), peeled and pureed
1 bunch spinach
juice of 1/2 lemon
1/2 cup chopped cilantro

Saute onion and garlic in peanut oil, add in mustard seeds and cook until they start to pop. Mix in ginger, curry powder, garam masala, tandoori, salt, cardamon and cayenne, saute 2-3 minutes, add in tomato and tomato paste, simmer 2-3 mins, add in lentils and water and simmer 40 mins. Add in diced potatoes, and apple and cook until potatoes and lentils are tender ~20-40 mins. Stir in coconut milk, spinach and cilantro. When wilted turn off heat and mix in lemon juice.

Adaped from http://indian.food.com/recipe/mulligatawny-soup-with-lentils-88719?scaleto=12&mode=null&st=true

Middle Eastern rice and beans

(next time have a lemon on the side to mix in)

olive oil
3/4 cup white rice
1/4 of an onion (diced)
2 cloves garlic
1 tsp cumin
1 tsp ground corriander
1/2 tsp cayenne
1/2 tsp tumeric

1/2 lb lamb sausage (1 link, remove casing)
1 can black beans (drained)
1 can garbanzo beans (drained)

2 tbsp chopped parsley
greek yogurt

In a little olive oil, saute onion, garlic, cumin, coriander, cayenne, tumeric and rice ~5 mins. Add 1.5 cups water and cover. Cook until water is absorbed ~15 mins, let sit 5 mins

Saute lamb in a little olive oil, breaking it up into small pieces. Add black beans and garbanzo beans, saute until warm and set aside until rice is done.

Mix rice mixture and lamb/bean mixture together with the parsley and serve with greek yogurt