Crushed Lentil Soup with Lemon and Parsley

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