Sauteed Vegetables

• Potatoes, cut into small pieces
• Garlic, chopped
• Onions, chopped
• Various leafy greens (Kale, Lettuce, Arugula, Spinach)
• Salt
• Olive oil
• Oregano

Directions: Dice a bunch of potatoes, garlic and onions. In a pan, heat olive oil and then add onions, garlic, and potatoes. Simmer until lightly browned, then add leafy greens and cover. Remove from heat when greens are slightly wilted. Lightly sprinkle salt and oregano.

Lentils & Tomatos

• Dry red lentil beans (soak overnight)
• Water (enough to cover beans)
• Tomatoes, diced
• Zucchini, chopped
• Eggplant, chopped
• Bell pepper, chopped
• Olive oil
• Salt
• Turmeric
• Coriander
• Cumin

Directions: Dice tomatoes into 1 inch squares. Add olive oil to pan and simmer tomatoes with salt. Cover until tomatoes are soft and bubbly. Add lentil beans and water to cover in pan. Add chopped zucchini, eggplant, and bell pepper. Heat for 15-20 minutes. Season with turmeric, coriander, and cumin, and serve.