Vegan Coconut Curry Chickpea Lentil Soup

10 250 371
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 7
Vegan Coconut Curry Chickpea Lentil Soup
Health Rating

Ingredients


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
1/4 tsp Black pepper
6 cup Vegetable stock/broth

Instructions


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!

Notes:

Chickpeas

are a great source of plant-based protein!


Nutrition Facts

Per Portion

Calories 371
Calories from fat 78
Calories from saturated fat 61
Total Fat 8.7 g
Saturated Fat 6.8 g
Trans Fat 0
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 1262 mg
Potassium 657 mg
Total Carbohydrate 56 g
Dietary Fiber 14.5 g
Sugars 9.1 g
Protein 16.8 g

Dietary servings

Per Portion


Meat Alternative 1.2
Vegetables 2.0

Energy sources


Pygal61%462.81090589296394224.0244098163368621%294.616513637603215.2416095358637418%332.65605330910137121.1175716984792761%21%18%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad
Side
Soup