Rinse the lentils and peas well. In a large pot, sauté the diced onions on medium heat for about 5 minutes, adding water as necessary to prevent sticking.
Add the diced garlic, grated ginger, chili flakes, cumin, salt, and turmeric to the pot. Stir well and cook for another minute.
Add the diced pumpkin, capsicums, mushrooms, carrots, potatoes, lentils, split peas, and vegetable stock to the pot. Cover and let it cook for about 30 minutes, stirring occasionally.
Turn off the heat, then add the soy milk and black pepper. Stir well to combine. Taste and adjust the salt as needed.
Portion the soup into individual bowls. Serve each bowl with a squeeze of lemon, a dollop of soy yogurt, a sprinkle of fresh parsley, and a handful of cashews. Enjoy while hot.
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Nutritional Information - Per Serving
Calories 408kcal | Carbohydrates 73g | Protein 23g | Fat 4g | Sodium 582mg | Fiber 18g | Vitamin A 542IU | Vitamin C 10mg | Calcium 206mg | Iron 9mg