Vegan Coconut Curry Chickpea Lentil Soup

10 250 336
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 7
Vegan Coconut Curry Chickpea Lentil Soup
Health Highlights


2 can (15oz) Chickpeas, canned, drained
1 cup Lentils, raw (picked over and rinsed)
1 large potato Sweet potato (cubed)
1 can (13.5oz) Coconut milk, reduced fat
2 tbsp Curry powder
1 tsp Turmeric, powder
1 tsp Ginger, ground
1/2 tsp Sea Salt
1 dash Black pepper
6 cup Vegetable stock/broth


1. Put all ingredients in the slow cooker and mix well.

2. Cook on high heat for 4 hours. (I have not tried it, but cooking it on low heat for 8 hours would most likely work also)

3. Taste and add more salt and pepper if you prefer. Enjoy!



are a great source of plant-based protein!

Nutrition Facts

Per Portion

Calories 336
Calories from fat 88
Calories from saturated fat 55
Total Fat 9.8 g
Saturated Fat 6.2 g
Trans Fat 0
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 974 mg
Potassium 646 mg
Total Carbohydrate 51 g
Dietary Fiber 12.9 g
Sugars 9.4 g
Protein 17.5 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 2.0

Energy sources