Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (393 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 Recipe

44 Reviews for Squash, Chickpea & Red Lentil Stew

Delicious and Fragrant!

I made this on the stove top w/ canned chick peas. Didn't take very long to cook. The soup is beautifully fragrant and flavorful! amazing! i did go heavier on the ginger. Enjoy!!

easy to make
Great, filling, healthy stew

After reading some of the other reviews, I made this with a few adaptions and it turned out great! Because my crockpot was already occupied, I made this in a big stockpot. I sauteed the squash, onions, garlic, and carrots on medium for about ten minutes and then added the other ingredients (i also used dried chickpeas and lentils, pre-soaked the chickpeas). I cooked it all on low for about two hours and the texture turned out perfect. My husband did say it would prefer it with some meat, but that is his response to any vegetarian dish.

Cheap Ingredients, I love butternut squash.
Comments (1)


Anonymous wrote 1 year 35 weeks ago

Not healthy when it contains

Not healthy when it contains so much sodium! A healthy diet contains 1000 mg a day even though the national data states 2000mg and this recipe will have 1/2 of your allowance of sodium. Almost all of the recipes contain way to much sodium and I have to not add and salt and I wish someone to start creating more flavorful recipes without the added sodium products! Heart/cancer/diabetes, etc all have to be concerned with their sodium levels


I LOVED this! I did this on the stovetop, and then served over baby spinach (it wilts pretty quickly). Some variations: I pre-roasted the cubed butternut squash and diced onion with some salt, pepper and olive oil at 400F for about 25 minutes, stirring once. Used canned chickpeas, split red lentils, added a clove of garlic, veggie broth, and I don't have saffron. Those are really only slight variations, but this recipe was amazing :-)

Flavourful, healthy, easy
This dish didn't come out Mushy for me.

When making a stew or soup you first need to sweat your mirepoix, or aromatics, which usually are onion, carrot, celery and garlic. Even in the crock pot you need to do this in order to attain optimal flavor; with all dishes. By doing so you increase the flavor instead of boiling it out which this recipe does, by adding everything together first.
I couldn't find the squash so instead I bought butternut squash soup, fresh chopped pumpkin, and canned chickpeas.
I cooked this for a total of about 6 hours on low, and it wasn't mushy at all. My husband asked for me to keep this as a staple in his diet, so being a picky eater I think this is worth a try.


I didn't have any saffron, and I hate cilantro, but the recipe came out great anyway! Other than that, I made it exactly according to the recipe. Served it over quinoa cooked with lots of garlic. The lime juice is a must!


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