Pinto Bean Soup

 

Ingredients:

5  cups cooked pinto beans
2  14-ounce vegetable broth
1  large onion, chopped
3  cloves garlic, crushed
1  teaspoon ground cumin
1 teaspoon or more green or red chili powder
1  14-1/2-ounce canfire-roasted diced tomatoes, undrained

Juice from 1/2 medium size lime

Cook onion in ghee until transparent.  Add cumin, garlic and chili powder.  Cook for a few seconds, then add fire-roasted tomatoes, beans and broth.  Cook until heated through.  Add lime juice and serve.

Quick Chana Dal

I set up to cook some Chana Dal in the crock pot this morning.  I let it cook on low for 1/2 the day, then added the rest of the ingredients.

1 1/2 cup Chana Dal (yellow split peas).  Rinse and remove any stones.
Add 3-4 cups water or stock
Cook in crock pot or stove top until soft.
Add 4 cups fresh spinach
Stir into dal until wilted

1-2 T Olive Oil
2 large cloves garlic, crushed
1/2 t mustard powder
1/2 t cumin
1/2 t turmeric

Salt to taste.
Heat oil in a small fry pan then add garlic and spices.  Cook until bubbling, then add to crock pot.

Add 1 teaspoon or more of green or red chile powder (optional).


Add chopped fresh tomatoes just before serving. Serve over brown rice.
Yum!