Avocado Wrap and Lentil Curry Soup

Here's some delicious stuff that I came up with when trying to use up stuff in my house last week:

Avocado Wrap

1/2 avocado, sliced
some alfalfa sprouts, rinsed
veggie snack mix (see vegan summer lunches post)
1 wrap of choice (I used whole grain, but use whatever you like)

Warm wrap covered in damp paper towel in microwave 30 seconds or so, to make it easier to wrap. Place avocado slices in the center, add sprouts and veggie snack mix. Wrap or roll and enjoy! ^^

Lentil Curry Soup/Stew

1 lb bag (brown) lentils
1 bag frozen vegetables for soup mix (mine had corn, green beans, lima beans, potatoes, some okra, and tomatoes)
lots of water...about 6 cups, but to be honest I didn't actually measure...
1 Tbs olive oil
1-2 cloves garlic
Curry powder to taste (tumeric, garlic powder, chili pepper, black pepper, cumin, coriander, cinnamon, clove)

In a sauce pan, heat olive oil and garlic. When the garlic becomes fragrant, add frozen veggies. Wait a little bit for the veggies to absorb some of the garlic infused olive oil and some of the ice to melt, about 1-2 minutes. Add water. Since I don't have an exact measurement you might want to add less at first...I added more later after tasting the lentils. Bring water to a boil and add the bag of lentils. Let cook 40-50 minutes, stirring occasionally, tasting later to make sure flavors are blending and that the lentils have enough water to become soft.

Serves...a lot...probably about 12...maybe more.
Serving suggestion: serve warm over rice, OR put in a wrap with lettuce and tomato, maybe rice for an Indian twist on burritos- warm or cold works for this one.