Red Lentil Soup and Cuban Pork& Beans Bowl

Heat the soup gently. Rinse the jar out with a little water, stir it into the soup. Adjust the seasoning (salt) and serve.

Heat the flatbreads either by toasting in the oven 5-7 minutes, or by carefully toasting over an open flame on your gas burner - like a tortilla, but slower. Also, you can cut the flatbread into quarters and toast in a little oil in a pan, being sure to toast both sides.

Add a little salt to the baba ghanouj. We omitted it to prevent wateriness. Stir it in well and taste. Serve as a dip for the bread.

Heat the beans in a sauce pan or microwave.

Tear the pork into chunks. Heat in a sauté pan allowing the fat to render. Add a very little bit of olive oil only if necessary. Allow the pieces to crisp a bit. Also, you may notice orangish, or pinkish bits on the pork - that is from the oranges and grapefruit roasted with it...reserve the hot pork.

Heat a little oil in a sauté pan. When hot add the rice. Toss and allow to heat through. When hot portion into bowl.

Reheat and oil the pan. Add the cabbage and sweet potato. Toss and add a lilttle oil or butter if needed. Allow to heat through and become fragrant. A lid may speed the process.

Build the bowls by adding the beans and then the pork atop the rice and then sliding some of the hash in along the side. Serve.