Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (475 votes)

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

"It wasn't bad, but we definitely won't be making it again. Not very much flavor (and I did use the garlic, parsley & hot sauce). ***If you're going to try this recipe anyway, I would suggest making pumpkin bread as well. It's very...
Squash, Chickpea & Red Lentil Stew

46 Reviews for Squash, Chickpea & Red Lentil Stew


You want to nail this stew, saute crushed garlic, 1 large red and 1 medium white chopped onions in 1 cooking spoon Olive oil for 3 to 5 mins; add the tomato paste or sauce, leave on the stove, medium heat and keep stirring to prevent burning or sticking for another 5 mins., then add your broth or stock, cover and allow to boil for 3 to 5 mins, then add other ingredients. I used curry and turmeric, a pinch or 2 of cummin instead of saffron. Forget the ginger and lime. Chicken stock cube and a little hot pepper and you're done. The whole house smells exotic. I also used chickpeas from can. I know, I am from north Africa.

not as expected

i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish

Good when adding flavor

I actually read a previous suggestion wrong and used pumpkin instead of the squash. The flavor and consistency probably wasn't the same, but it is still good. I also used green lentil and canned chick peas. I add waay more spice then called for: sage, a little chili powder, twice the salt and pepper. If I were to do it again, I'd broil the pumpkin first to get some carmalizing from it. Can't wait to taste it tomorrow! PS- the peanuts are ok, but I think hey take away from the natural flavors of the vegetables.

Easy, Healthy, Adaptable
Gets better with Age

Like the previous reviewer, I found this very flavorful and the left overs were even better. I was short on time so made it on the cooktop, used canned garbanzo beans and added an extra spoonful of tomato paste. The cilantro, peanuts & even some extra lime juice are musts in order to make it flavorful- I wouldn't make it without them.

Healthy, flavorful
Easy, flavorful, unusual stew

Read the reviews saying flavorless and upped the amount of ginger and lime--viola. Very flavorful indeed. I thought this was a great, simple, interesting dish.

Comments (1)


rjkatt wrote 1 year 26 weeks ago

Anonymous (12/08/2013) is

Anonymous (12/08/2013) is right about upping the spices and herbs to bring out the rich flavors of the squash and legumes. In addition to increasing the ginger, I add 1 Tbls herbes de Provence, double the black pepper (1/2 tsp) and cut the salt (to lower the sodium). The saffron is crucial in bringing out the vegetable flavors. The 1/4 tsp is about right if you use the threads (actually, they are stamens from saffron flowers). Use good quality lime juice or fresh-squeezed, and add it after the cooking is done. I also use butternut squash instead of kabocha, and maybe that makes a difference, too?

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