INGREDIENTS
2 1/2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1 tsp ajwain seeds
15 baby carrots finely sliced
3 ribs celery, sliced thinly
2 cups diced green, red and/or orange peppers
Salt/pepper to taste
2 bay leaves
1 tbspn Cumin powder
2 tbspn Coriander powder
1/8 tsp turmeric powder
½ tbspn red chili powder
1 cup orzo pasta (or rice that doesn’t fluff up in soup)
6 cups vegetable broth
1 15-16 oz can diced tomatoes
2 tablespoons fresh parsley leaves, chopped
1 tsp dried basil
1 ½ cup small beans or lentils (not black beans)
Method:
Step 1:
Heat olive oil, add ajwain seeds, onions and garlic on high heat for 3-5 minutes (don’t burn).
Step 2:
Turn heat to medium, add carrots, celery, and peppers. Stir it up. Fry for 10 minutes stirring every two minutes.
Step 3:
Add all the spices. Stir and fry for about 5 minutes more on low heat. During this 5 minutes heat the water and start to make the pasta.
Step 4:
Add the vegetable broth, diced tomatoes, parsley (if using dried, use 1 tbspn) and basil into the soup. Stir it up on high heat. When it boils, turn heat to medium, cover it up.
Step 5:
After 10 minutes add in the beans/lentils. Cover it again and let boil.
Step 6:
Heat for another 10-20 minutes to get firmness/softness of carrots and other veggies you prefer.
Step 7:
When veggies are almost the right firmness, add cooked orzo or rice. Turn off heat, let sit about 10 minutes and serve.
Will serve 4-6. Adapted from http://www.care2.com/channels/solutions/food/1712
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