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Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (415 votes)

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



READER'S COMMENT:
"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

45 Reviews for Squash, Chickpea & Red Lentil Stew

08/25/2014
Anonymous
not as expected

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

healthy
Comments
07/31/2014
Anonymous
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
Comments
12/13/2013
Anonymous
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
Comments
12/08/2013
Anonymous
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)

16 comments

rjkatt wrote 38 weeks 21 hours 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?

11/02/2013
Anonymous
Substantial, Tasty, Vegan

This was the first time I used my crock pot and really enjoyed the result. I used dried chickpeas and did everything else as the recipe indicated. The flavors were more pronounced on the second day and the cilantro and peanuts really add to the dish. I also made Whole Grain Cornmeal muffins which were a terrific complement.

Nice Flavors, Mild, Comfort Food when not feeling well
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