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–+ servings

Creamy Coconut Lentil Chickpea Soup

A comforting and nutritious soup made with lentils, chickpeas, and coconut milk, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup dried green or brown lentils Rinsed and drained
  • 1 can (15 ounces) chickpeas Drained and rinsed
  • 1 can (13.5 ounces) coconut milk
  • 4 cups vegetable broth
  • 1 medium onion Diced
  • 2 cloves garlic Minced
  • 1 tablespoon fresh ginger Grated
  • 1 tablespoon olive oil For sautéing
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes Optional
  • Salt and pepper To taste
  • 1 lime Juice of For brightness
  • Fresh cilantro For garnish, optional

Equipment

  • large pot

Method
 

  1. Gather all your ingredients.
  2. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent.
  3. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Stir in lentils and chickpeas.
  4. Pour in vegetable broth and coconut milk, stirring well. Bring to a boil.
  5. Reduce heat to low, cover, and let simmer for 25-30 minutes until lentils are tender.
  6. Blend the soup to desired consistency, season with salt, pepper, and lime juice to taste.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For added nutrition, consider adding vegetables like spinach or carrots.

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