Crushed Lentil Soup with Lemon and Parsley

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  1. Add Garlic and Ginger:
    • Stir in the minced garlic and fresh ginger. Cook until fragrant.
  2. Incorporate the Spices:
    • Add the curry powder, ground cumin, ground coriander, and garam masala.
    • Stir continuously until the spices are fragrant and well combined with the onion mixture.
  3. Add Tomatoes and Coconut Milk:
    • Pour in the can of diced tomatoes and stir to combine.
    • Add the coconut milk and mix well.
  4. Cook the Lentils:
    • Stir in the lentils and add about 1.5 cups of water.
    • Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Simmer and Adjust:
    • Let the soup simmer, stirring occasionally. Add more water as necessary to achieve your desired consistency.
    • The soup should be ready in about 15-20 minutes. Ensure the lentils are tender.
  6. Add Greens and Peas:
    • During the last few minutes of cooking, add your chosen greens and peas.
    • Stir until the greens are wilted and the peas are heated through.
  7. Garnish and Serve:
    • Ladle the soup into bowls and garnish with fresh parsley and lemon slices.
    • Add freshly ground black pepper to taste.

Tips:

  • Adjust Seasoning:Ā Taste the soup before serving and adjust the seasoning if necessary.
  • Texture Preference:Ā If you prefer a smoother texture, use an immersion blender to blend part of the soup.
  • Additional Veggies:Ā Feel free to add any other vegetables you like, such as carrots or celery.

This vegan Crushed Lentil Soup with Lemon and Parsley is perfect for a cozy dinner or a nutritious lunch. Enjoy this flavorful and satisfying dish!
Nutrition Information (Per Serving, approx. 1 cup)

  • Calories:Ā 220
  • Protein:Ā 10g
  • Fat:Ā 8g
    • Saturated Fat:Ā 5g
  • Carbohydrates:Ā 30g
    • Fiber:Ā 10g
    • Sugar:Ā 4g
  • Sodium:Ā 450mg
  • Vitamin A:Ā 25% of the Daily Value (DV)
  • Vitamin C:Ā 15% of the DV
  • Calcium:Ā 6% of the DV
  • Iron:Ā 20% of the DV

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