This Crockpot Vegan Coconut Curry Chickpea Lentil Soup is easy to prep and is a healthy, comforting soup!
Marriage is all about compromise. I’m sure you’ve heard that phrase about a million times, especially if you are married. As cliche as it may be, it’s true. You have to be able to bend and stretch; being rigid doesn’t get you very far.
So let’s talk about compromising at dinner time. This has been a big adjustment for me in marriage. Before you’re married, you get to eat whatever you want for dinner–you follow your cravings and desires. Once you’re married (and have kids, but that’s a whole different post…) you have to consider someone else’s stomach and taste buds when you’re deciding what to have for dinner. Easy if your food likes and dislikes line up. Not so easy if they don’t.
This soup has some of my favorite things in it. I love curry and it pairs so well with coconut milk. Tim thinks curry is okay, but it’s definitely not his favorite and if I serve it too often he gets sick of it quickly. He tolerates chickpeas and lentils, but sweet potato is on his list of least favorite vegetables. Put all of these things in one dish and it might just put him over the edge. 
One way that I’ve learned to compromise is to not serve his least favorite things for dinner very often. Which is why this soup was actually made for lunch. Lunch is where I get to think of one person: me!
This vegan soup could not be any easier. The prep time is 10 minutes, max! It’s my favorite kind of crock pot recipe: you dump the ingredients in and let the slow cooker do the work. No browning meat or sautéing onions in the beginning, no extra dishes to clean. Dump and go!
I put this in the crock pot in the morning and cooked it on high for 4 hours so it would be ready for lunchtime. I haven’t tried it, but I’m sure it would work to cook it on low for 8 hours if you’d like to have it ready at dinner time. I froze it in individual portions so I have lots of extra lunches ready for me on those busy days when I want something homemade, but don’t have the time to make it.
This soup is hearty and comforting, yet low calorie. Each serving has just 228 calories and boasts 12 grams of protein! It’s a healthy, easy recipe that is full of flavor. You can’t go wrong with that combo!
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Crockpot Vegan Coconut Curry Chickpea Lentil Soup
- Total Time: 250 minutes
- Yield: 7 servings 1x
Description
This Crockpot Vegan Coconut Curry Chickpea Lentil Soup is the easiest soup to make and is full of flavor! Low calorie, too!
Ingredients
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)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth
Instructions
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!
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 228
- Sugar: 4g
- Sodium: 572mg
- Fat: 6g
- Carbohydrates: 8.5g
- Protein: 12g
Keywords: lentil soup
Crockpot Vegan Coconut Curry Chickpea Lentil Soup
- Total Time: 250 minutes
- Yield: 7 servings 1x
Description
This Crockpot Vegan Coconut Curry Chickpea Lentil Soup is the easiest soup to make and is full of flavor! Low calorie, too!
Ingredients
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)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth
Instructions
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!
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Cuisine: Asian
Keywords: lentil soup
I made this on the weekend. It is great. Next time I will increase the curry powder and use less broth. The soup is quite thin and I like it thicker.
Just made this for dinner and it was fantastic. I’m not much of a soup eater, but with all of these clean and wholesome ingredients, I will definitely make this again. It is popping with flavor and I feel great about eating it
★★★★★
So glad to hear that!
Does this make a large (5-7 qt) crock-pot full? Trying to decide if I should double the recipe for a crowd or not.
Not totally full. I would probably double it for a crowd.
I just made this today and it is so yummy!! I used regular coconut milk (decadent :)), 3 cups chicken broth and 3 cups vegetable broth (TJ’s brand). I used green lentils. I doubled the pepper (making this one for me and my hubby – we both love curry and spice). The soup is at 3 hours on high right now and I tried a bite and it has thickened nicely. I’ll let it go to 4 hrs. So tasty. My husband is going to love this one. I’m on your site looking for meatless recipes. We eat meat, but I’m going to try to make a few more meatless meals throughout the week. Thanks for the recipe!!
You’re welcome! I’m glad this one worked out well for you. 🙂
Love this! I made it for Lent this past Friday, adding some carrots, onion, and celery. I also added some cumin and crushed red pepper flakes. Unfortunately, I could not find any coconut milk at my grocery (I know it’s there somewhere!), so I had to leave that out. Cooked it on low for a little more than 8 hours – put it on before work & ended up eating it for dinner.
It was wonderful, and I love how versatile it is. I’m sure I could add some squash or cauliflower or pinto beans, depending on how I’m feeling. I’m a big fan of vegetarian meals and I think I’ll definitely add this into my rotation. My 11 year old loved it, and so did my meat-loving fiancé.
I’m glad to hear everyone liked it!
Just made this for the second time. I served it over plain cous cous. My husband loves it and even the three year old ate it up. Such a great recipe, thanks!
You’re welcome! Great idea to serve it with cous cous. 🙂
THIS SOUP IS AMAZING.
I threw it all in my slow cooker last night and woke up to it this morning. I left it a bit too long (ahem, 11 hours) so the sweet potato is a bit soft but 8 hours on low would definitely have been perfect.
It sounds weird but it tastes like chip shop curry sauce – in a good way!
I’ll definitely be making this again. Thanks for such a yummy recipe!
Charlotte
You’re welcome! Thanks so much for letting me know. 🙂
Oh my. This has so many of my favorite things, and it looks absolutely delicious! Can’t wait to make! I don’t have a crockpot, so I’ll be trying this out on the stove. It is the perfect thing to make these days as I am experiencing similar temps as you. Hearty, stick-to-your-ribs soups annd stews are ideal (and necessary) during these freezing, winter months. 🙂
Let me know if you do! 🙂
This looks amazing! something I will have to try!
Thank you, Jennifer!
I love that this is food allergy friendly for our house. Pinned!
Thank you for pinning, Kathryn! 🙂
My husband wants meat at every dinner. I’m a total veggie lover so the compromise is that I can cook vegetarian one night a week. I know, it’s not much, but it’s a compromise I’ll take! This soup sounds delicious. I just made a vegetarian curry soup last night that’s very similar to this but I had cauliflower and butternut squash in it. Love that you can switch out different vegetables so easy in curry.
Yes! Cauliflower and butternut squash would be great here, too. At least your husband is willing to go meatless one meal. I know many who aren’t even willing to do that.
This is like heaven in a bowl!! My hubby better like curry….he better LOVE curry! Just kidding…kind of.
Haha! Life would be a lot easier if Tim and I had the same taste buds!
This looks so good. I am lactose intolerant and have recently been trying to cook more with coconut milk. I’m putting this on my to make list!
This looks so easy and yummy! Does it matter what kind of lentils you use?
I used brown lentils. Red lentils might get too mushy since they cook faster. I don’t think I’ve ever cooked with green lentils, so I’m not sure there. Did I cover them all? 🙂
Thanks!
I’m breastfeeding my second baby and so far she’s intolerant of dairy and possibly several other allergens (wheat, peanuts, soy being am on them). I’m finding it so very difficult to get full! This soup looks like a great choice for me right now 🙂
I have been there! This is definitely a good option. 🙂
Looks good! Will have to try this when the weather cools back down.
This comment makes me chuckle a little….it was 15 degrees here today. 🙂
It was 75 today here…However we are to get snow this weekend. Boooo
75 sounds dreamy! I’ll take a day of that even if I have to go back to the snow a few days later…
I just love lentil soups and that looks perfect on a day like today!
I love soup on chilly winter days! Nothing better!
My family and I are big curry fans so I’m making this soup next week!
Great! I hope you guys love it. 🙂