Crock Pot Lentil Chickpea Squash Soup

15 490 339
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 8
Crock Pot Lentil Chickpea Squash Soup
Health Highlights


1/4 tsp Black pepper
2 large Carrots (peeled, cut into 1/2-inch pieces)
1 can (15oz) Chickpeas, canned, drained
1 1/2 tsp Cumin
1 tbsp minced Ginger root
1/4 cup Lime juice (fresh)
1/4 cup Parsley, fresh (chopped, or cilantro)
1/2 cup Pine nuts, dried (chopped)
1 1/2 squash Red kuri squash (peeled, seeded, cut into 1-inch cubes)
1 cup Red lentils, raw
1/4 tsp Saffron
1 tsp Salt
2 tbsp Tomato paste, canned
4 cup Vegetable stock/broth
1 large Yellow onion (chopped)


Combine the chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a crockpot.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 6 to 8 hours.

Stir in lemon juice. Serve sprinkled with pine nuts and parsley/ cilantro.


Nutrition Facts

Per Portion

Calories 339
Calories from fat 78
Calories from saturated fat 7.8
Total Fat 8.7 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 7.3 g
Cholesterol 0
Sodium 725 mg
Potassium 1252 mg
Total Carbohydrate 55 g
Dietary Fiber 13.0 g
Sugars 11.8 g
Protein 16.3 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 5.8

Energy sources


Meal Type(s)