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.

"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


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.


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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