Squash, Chickpea & Red Lentil Stew (Printer-Friendly Version) | Eating Well
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Squash, Chickpea & Red Lentil Stew

http://www.eatingwell.com/recipes/squash_chickpea_red_lentil_stew.html

From EatingWell:  February/March 2006

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

8 servings | Active Time: 30 minutes | Total Time: 8 hours (including the 1-hour quick-soak for chickpeas)

Ingredients

Preparation

  1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
  2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
  3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Nutrition

Per serving : 294 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 48 g Carbohydrates; 14 g Protein; 11 g Fiber; 578 mg Sodium; 1029 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2.5 starch, 1 vegetable, 1.5 lean meat

Tips & Notes