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By bon appétit
Coconut-Ginger Chickpea Soup
This dal recipe is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Updated at: Fri, 28 Mar 2025 01:32:34 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
21
High
Nutrition per serving
Calories635.3 kcal (32%)
Total Fat38.2 g (55%)
Carbs59.4 g (23%)
Sugars8.8 g (10%)
Protein20.4 g (41%)
Sodium222.4 mg (11%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

¼ cupextra-virgin olive oil

2 Tbspmustard seeds

½ tspground turmeric

cayenne pepper

kosher salt

1shallot
small, finely chopped

3 Tbspgolden raisins
chopped

2 Tbspcilantro stems
finely chopped

1 Tbspfresh lime juice

1 Tbspextra-virgin olive oil

kosher salt

freshly ground pepper

3 Tbspvirgin coconut oil

2onions
medium, peeled, coarsely chopped

2 headsgarlic
top third removed

1 x 3 "ginger
piece, peeled, thinly sliced

1 Tbspcurry powder

½ tspcayenne pepper

1 ½ cupsdried chickpeas
soaked overnight, drained

2 x 13.5 ozcans unsweetened coconut milk

1 ½ cupssplit red lentils

unsweetened toasted coconut flakes
store - bought, for serving, optional

fresno chiles
thinly sliced, or serrano, optional

cilantro leaves
optional
Instructions
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Notes
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Makes leftovers