Heat a large pot over medium heat and add a bit of oil or water for sautéing.
Add the finely chopped onion and cook until softened.
Sprinkle in the salt and let the onions sweat for a bit.
Add Garlic and Ginger:
Stir in the minced garlic and fresh ginger. Cook until fragrant.
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.
Add Tomatoes and Coconut Milk:
Pour in the can of diced tomatoes and stir to combine.
Add the coconut milk and mix well.
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.
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.
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.
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
