Crockpot Vegan Coconut Curry Chickpea Lentil Soup

HAPPY HEALTHY MAMA(1)
Olly: "This was enjoyable, and I will likely make it aga…" Read More
10Ingredients
4Hours
420Calories

Ingredients

US|METRIC
  • 30 ounces chickpeas (garbanzo beans, drained and rinsed)
  • 1 cup dry lentils (picked over and rinsed)
  • 1 sweet potato (large, cut into small cubes)
  • 15 ounces lite coconut milk
  • 2 tablespoons curry powder (I used mild curry)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups vegetable broth
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    NutritionView More

    420Calories
    Sodium57% DV1360mg
    Fat25% DV16g
    Protein29% DV15g
    Carbs18% DV55g
    Fiber64% DV16g
    Calories420Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol
    Sodium1360mg57%
    Potassium730mg21%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber16g64%
    Sugars5g10%
    Vitamin A60%
    Vitamin C15%
    Calcium8%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Olly 6 months ago
    This was enjoyable, and I will likely make it again. I think it needs an earthy flavor to ground it, though -- perhaps some cumin. (EDIT: The flavors mellow over time. Reheated the next day, it no longer seemed to need anything added.) (EDIT 2: When I made this again, I added some frozen peas near the end of the cooking time. They were very good and made for some extra textural variety.)

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