Hearty Vegetable Soup

from
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 - 1/2 teaspoon dried chili flakes

1 onion, chopped
2 cloves of garlic, minced

1 large carrot, diced
2 medium potatoes, diced
5 celery stalks, diced
2 cups green beans, trimmed and cut into thirds

1/2 teaspoon dried thyme
2 tablespoons tomato puree
1 tablespoon ground paprika

5 cups water
1 dried bay leaf

1/3 cup red lentils

fresh parsley, roughly chopped
salt and pepper to taste

Serves 3-4
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Heat olive oil over medium heat. Add cumin seeds, fennel seeds and chili flakes and fry until the seeds start to pop. Add onion and garlic and saute until softened.

Add carrots, green beans, celery and potato. Season with salt, pepper and thyme. Sprinkle with paprika and add tomato puree. Stir well and pour water over the vegetables. Add bay leaf. Cook for 5 minutes on high heat, until veggies start to soften.
Add lentils and simmer for 10 minutes or until lentils are cooked. Season with more salt and pepper if necessary and sprinkle with parsley. Remove bay leaf. Ready to serve.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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