Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (472 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

This is a great recipe!

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!

I didn't have saffron to use, but it still turned out to be very tasty. Well balanced in flavors.
My new fave

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.

easy, filling, great the next day
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 2 years 27 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

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