I don't know how I'm going to get my husband to eat because he's very picky about how his food looks. I loved it! If he doesn't like it, I'll be happy to keep it for packed lunches. More for me. I'm trying to eat less meat, and this is a perfect alternative for protein. Very filling!
Squash, Chickpea & Red Lentil Stew
From EatingWell: February/March 2006
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
46 Reviews for Squash, Chickpea & Red Lentil Stew
Absolutely loved this recipe. I made this in my cast iron on stove top. Came out amazing. I am always on a look out for good vegetarian recipes to introduce to my carnivores, and this was a hit. An added bonus was that the dish tasted even better the next day.
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!!
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.
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 :-)