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 :-)
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.
47 Reviews for Squash, Chickpea & Red Lentil Stew
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!
I can image that the squash version may be a little bland, and as I am not a fan of it myself I decided to use pumpkin instead. My goodness, it was Devine! Everyone went back for seconds and I will definitely be adding this recipe to the favourites list. I didn't use Saffron either, and I did add a bit of salt and garlic for extra flavour. One of the most wonderful things I have cooked... Yum!
I doubled the cumin and added hot sauce and black pepper to give this dish a little more kick.