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Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.8 (386 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 Recipe

43 Reviews for Squash, Chickpea & Red Lentil Stew

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.

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