Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.6 (471 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 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!


Dive in! This was my first time to cook butternut squash, and the result was wonderful. I threw everything together in the morning (the only chore was cutting up the squash) and came home to a real treat. Even my eight-year-old son was impressed. My family ate it for two nights in a row and I can't wait to share it with guests. Yummmmm.


Really tasty! I used canned garbanzos as I don't have a slowcooker and it came out great, a perfect filling lunch to take to the office. I skipped the saffron, upped the ginger and added garlic and little extra heat with red pepper. My only complaint is that its a bit mushy, but the peanuts give a much needed crunch. I sauteed all the veggies before adding the broth and seasonings and just let it simmer for 20-30 min before adding the beans and lime juice, and I'm quite pleased with the results.


I added garlic (as suggested) and a little cayenne and made a non-slow-cooker version by using canned garbanzos. I gave the lentils a head start cooking separately, sauteed the onion, added the spices and the squash and carrot, and sauteed a few more minutes before combining the lentils and letting everything simmer til the squash and carrot were tender. The drained rinsed canned beans can be added close to the end and just cooked enough to get hot. Great served over layers of brown rice and baby spinach leaves.


Very easy to make in a slow cooker and tasty. I think next time I'll add garlic cloves. I skipped the peanuts but this will definitely be a new winter staple food for us!


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