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Red Lentil Soup and Cuban Pork& Beans Bowl




Red Lentil Soup, Grilled Spiced Flatbreads, Baba ghanouj

  • 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.


Cuban Pork and Black Bean Rice Bowl w. Cabbage and Sweet Potato Hash

  • 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.

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