Crock Pot Lentil Chickpea Squash Soup

15 490 343
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 8
Crock Pot Lentil Chickpea Squash Soup
Health Highlights

Ingredients


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)

Instructions


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.

Enjoy!

Nutrition Facts

Per Portion

Calories 343
Calories from fat 77
Calories from saturated fat 7.8
Total Fat 8.5 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 7.3 g
Cholesterol 0
Sodium 749 mg
Potassium 1246 mg
Total Carbohydrate 57 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


Pygal59%464.59777320296786218.3083519172680622%296.94441030400435223.3166297473837319%330.6391711159878122.4495274179191459%22%19%CarbohydratesFatProtein
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