Crushed Lentil Soup with Lemon and Parsley

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: Taste the soup before serving and adjust the seasoning if necessary.
• Texture Preference: If you prefer a smoother texture, use an immersion blender to blend part of the soup.
• Additional Veggies: 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: 220
• Protein: 10g
• Fat: 8g
  • Saturated Fat: 5g
• Carbohydrates: 30g
  • Fiber: 10g
  • Sugar: 4g
• Sodium: 450mg
• Vitamin A: 25% of the Daily Value (DV)
• Vitamin C: 15% of the DV
• Calcium: 6% of the DV
• Iron: 20% of the DV