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.

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 Recipe

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35 Reviews for Squash, Chickpea & Red Lentil Stew

11/11/2010

Anonymous

this turned out really well- we ate it by itself and it was delicious! made it w/o substitutions

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10/27/2010

cms14344

This recipe was good but not great. The peanuts and the cilantro were needed to give it more flavor. We served it over barley the first night and brown rice the second. I think serving it over spinach or swiss chard would add more flavor. It froze well so we are still eating it but won't make again. There was nothing wrong with it. It just didn't inspire us to want to eat more. I did add two cloves of garlic based on previous reviews. My husband felt that a few drops of hot sauce greatly improved it.

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10/24/2010

Anonymous

My husband and I are trying to eat at least a couple meat-free meals a week and decided to try this recipe. We were a bit skeptical, because this is very different than the meals we usually make, but we absolutely loved it! Delicious! It's a great meal to come home to on a cold fall or winter night! I didn't use the saffron, because I didn't realize how expensive it is! I made similar substitutes as the other people who commented! Don't knock it till you try it! It's great!

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09/20/2010

bhess26

This is fantastic! I made it with canned chickpeas, garlic (as suggested by several people), and sriracha. Otherwise, I followed the recipe. The lime, cilantro, and peanuts add so much flavor and texture and take it to the next level. I will definitely be making this again!

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03/17/2010

Anonymous

This recipe was absolutely delicious!!!

I substituted a few things:

I used canned chickpeas instead of dried. I used tumeric instead of saffron because it's too expensive. I used garlic and parsley instead of ginger and cilantro. I added garlic and hot sauce and it was very tasty! I used the slow cooker, 7 hours on low and served it with naan bread and a salad. Don't skimp on the lime and peanuts at the end - this made it even better.
Its's nice to see a crock pot recipe that isn't loaded with salt and canned soup ingredients.
My meat-loving husband loved it too!

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