Advertisement

Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (468 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

46 Reviews for Squash, Chickpea & Red Lentil Stew

09/26/2011
Not very good - mushy

The ingredients all looked great, but the end result was just not that good. I ended up putting the mush into a blender and added more seasoning. Edible now.
Won't make this again.

Healthy ingredients
Comments
02/12/2011
Nasty

This is sadly lacking in good flavor. The chickpeas, lentils and squash all end up tasting like the same mush. Eliminate the chickpeas or lentils - both just make it too mushy. Also, I'd use a can of diced tomatoes (even Ro-Tel) rather than the tomato past to *lighten* up this heavy dish. I will not be making this again.

Comments
01/17/2011
Stovetop version

We enjoyed this tonight. Used ingredients on hand = 1# canned chickpeas, precooked squash along with dried lentils and other ingredients except for saffron. I cooked all on stovetop in 1 hr so it was a winner as far as cooking time with minimal prep. Will stretch leftovers by serving over rice or other tasty whole grain.

quick, easy, tasty
Comments
01/02/2011
Awful

This was AWFUL and I'll never make it again. It cooked down to a mushy, revolting mess. The peanuts and cilantro made it edible. I had one serving but threw out the rest (and I *hate* throwing out food)!

Cheap to prepare. Easy to preparee
Comments
12/07/2010
Very flavorful

This is really good! I used brown lentils instead of red, butternut squash, and skipped the saffron and it tasted just wonderful. The squash adds a sweet taste and the rest of the flavors meld together.

I agree that it's even better the second day and freezes well. This one is on heavy lunch rotation for me - just the soup (4 servings), no rice or other sides. However, my calorie count comes up the same for 4 servings as Eating Well has for 8...

Comments (1)

16 comments

 
katiedid wrote 3 years 17 weeks ago

Oops, I guess I used

Oops, I guess I used butterCUP squash.

I think the brown lentils hold up better than red so maybe that's why my stew didn't turn into complete mush like others did.

As for the calorie difference... the only thing I can figure out is that I didn't use the peanuts and my brown lentils must have less calories than their red ones. I used the Recipe Builder feature on myfooddiary.com and the info on my actual packages of ingredients and I come up with about 160 calories per serving.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner