El Paso Twigs

Whole Grain and Vegetable Soup
A thick, flavorful soup which is a delicious and hearty full meal in itself

Ingredients: for 4 full meal servings

Oat - steel cut or whole berries - 1/4 cup
Buckwheat - 1/2 cup
Red Lentil - 1 cup
Oil (any) - 1 teaspoon
Onion - 1/2 medium size, chopped
Garlic - 2-3 cloves
Eggplant - 1 small or half of the large eggplant commonly available in grocery stores
Green beans - 10-15
green bell pepper - 1
Tomato - 1 large size or a few cherry/small tomatoes
Tomato paste -1 tablespoon
Turmeric - 1/2 teaspoon
Salt- to taste
red chili powder - 1/2 teaspoon
Water at least 4 cups
For garnishing - finely chopped jalapeños or milder chillies, garlic chives.

Add oil to a pre-heated pan. Add onion and sauté. When onions are done add garlic and stir for about 30 seconds. Add grains, lentils and the vegetables. Do not add tomato or the paste at this time.
Add spices and water and cover the pan partially. Let it cook on medium heat till the lentil and grains are almost tender (about 20 minutes). Check once or twice and add more water if needed. Oat will get tender but will still have a slightly nutty consistency. When the ingredients are almost cooked, add the tomato paste and the chopped tomato. Cook for another 10 minutes.
Garnish with garlic chives and finely chopped jalapeño or other milder green chillies