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Crushed Lentil Soup with Lemon and Parsley

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    Crushed Lentil Soup with Lemon and Parsley
    Looking for a comforting and nutritious meal? This Crushed Lentil Soup with Lemon and Parsley is the perfect choice. Packed with flavors and easy to prepare, it’s a hearty dish that will warm you up from the inside out. Here’s how to make this delightful soup:

    Ingredients:

    1.5-2 cups lentils (any color will do)
    Greens (such as kale or collard greens)
    Peas (canned or frozen)
    1 small onion, finely chopped
    Garlic, to taste (minced)
    1 tbsp fresh ginger, minced
    1 tbsp curry powder
    1 tsp ground cumin
    1 tsp ground coriander
    1 tsp garam masala
    1 can coconut milk
    1 can diced tomatoes
    1.5-3 cups water (adjust as needed)
    1.5 tsp salt
    Fresh parsley, for garnish
    Fresh lemon slices, for garnish
    Freshly ground black pepper, to taste

    Instructions:
    Sauté the Onion:

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    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

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Crushed Lentil Soup with Lemon and Parsley

ADVERTISEMENT

Crushed Lentil Soup with Lemon and Parsley
Looking for a comforting and nutritious meal? This Crushed Lentil Soup with Lemon and Parsley is the perfect choice. Packed with flavors and easy to prepare, it’s a hearty dish that will warm you up from the inside out. Here’s how to make this delightful soup:

Ingredients:

1.5-2 cups lentils (any color will do)
Greens (such as kale or collard greens)
Peas (canned or frozen)
1 small onion, finely chopped
Garlic, to taste (minced)
1 tbsp fresh ginger, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 can coconut milk
1 can diced tomatoes
1.5-3 cups water (adjust as needed)
1.5 tsp salt
Fresh parsley, for garnish
Fresh lemon slices, for garnish
Freshly ground black pepper, to taste

Instructions:
Sauté the Onion:

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