Advertisement

Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (427 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

45 Reviews for Squash, Chickpea & Red Lentil Stew

12/06/2009
Anonymous

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.

Comments
11/19/2009

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.

Comments
11/15/2009
Anonymous

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.

Comments
11/03/2009
Anonymous

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.

Comments
10/17/2009
Anonymous

I wanted to introduce my favorite kabocha to my squash-hating BF, so I took this recipe, reduced the broth and served it in the guise of "sweet potato casserole". Everyone liked it and The Squash Hater loved it; then the big reveal that it was really Japanese Pumpkin! No more SHs in my life. Thanks for a delish and very healthful way to use my favorite winter vegs.

Comments

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