Crockpot Vegan Coconut Curry Chickpea Lentil Soup
Try this Crockpot Vegan Coconut Curry Chickpea Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 7
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 2 (15 ounce) cans chickpeas (garbanzo beans) drained and rinsed
- 1 cup dry lentils picked over and rinsed
- 1 large sweet potato cut into small cubes
- 1 (15 ounce) can lite coconut milk
- 2 tablespoons curry powder (i used mild curry)
- Carbohydrate 27.0054847046703 g
- Cholesterol 0 mg
- Fat 0.376087385531136 g
- Fiber 10.5629029081086 g
- Protein 8.67326165064103 g
- Saturated Fat 0.0621743177655678 g
- Serving Size 1 1 Serving (259g)
- Sodium 487.000722527473 mg
- Sugar 16.4425817965617 g
- Trans Fat 0.074720956959707 g
- Calories 145 calories
Put all ingredients in the slow cooker and mix well. 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.) Taste and add more salt and pepper if you prefer. Enjoy!
