Crock Pot Lentil Chickpea Squash Soup

15 490 336
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 8
Crock Pot Lentil Chickpea Squash Soup
Health Rating


1 dash 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 dash 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 336
Calories from fat 68
Calories from saturated fat 20.9
Total Fat 7.6 g
Saturated Fat 2.3 g
Trans Fat 0
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 955 mg
Potassium 1309 mg
Total Carbohydrate 58 g
Dietary Fiber 14.4 g
Sugars 11.0 g
Protein 16.6 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 5.8

Energy sources