Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.6 (478 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


Fabulous recipe. I skipped the saffron too and never missed it. I made it in a regular pot instead of the slow cooker and only took couple of hours, including cooking the chickpeas. It gets better the longer you keep in fridge/freezer. I eat it plain with some corn tortillas.


I should have read these comments and increased the ginger because I didn't really taste it in the finished product. I did have the saffron on hand, but I actually found the saffron taste a little overpowering - so be stingy when you add the saffron! I actually served this tonight in pita sandwiches stuffed with spinach leaves, cilantro leaves, and the stew. It made a great little pocket! As for this recipe, with some "tweaking," I would definitely make it again.


Taking an earlier suggestion I added a couple cloves of minced garlic, increased the fresh ginger and saffron. This is the second time I have made this and the squash and garbanzo beans took longer to cook than the lentils so I cooked each one separately, for 20 minutes, in water. Then, added everything in the slow cooker. To me, this turned out perfect and took about 4 hours to cook instead of 8 and the lentils still retained their shape.


What a wonderful recipe! I loved the combination of flavors. Since I did not have any saffron, I substituted some spicy curry powder and I was very pleased with the results. I will be making this again...and again.


I've made this twice so far, and I've gotten great reviews. I'm kind of cheap, so I didn't use saffron. I added a bit of chili powder instead for a little heat and more flavor, and I'm always generous with other spices, in this case cumin, pepper, and fresh ginger. I also add two minced garlic cloves, and I skip the peanuts. This is a very filling and nutritious stew, and a great way to use my abundance of butternut squash.


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