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!

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

Notes:

Chickpeas

are a great source of plant-based protein!

Recipe from:
Lunch
Main
Salad
Side
Soup