Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (436 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

45 Reviews for Squash, Chickpea & Red Lentil Stew

not as expected

i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish

Good when adding flavor

I actually read a previous suggestion wrong and used pumpkin instead of the squash. The flavor and consistency probably wasn't the same, but it is still good. I also used green lentil and canned chick peas. I add waay more spice then called for: sage, a little chili powder, twice the salt and pepper. If I were to do it again, I'd broil the pumpkin first to get some carmalizing from it. Can't wait to taste it tomorrow! PS- the peanuts are ok, but I think hey take away from the natural flavors of the vegetables.

Easy, Healthy, Adaptable
Gets better with Age

Like the previous reviewer, I found this very flavorful and the left overs were even better. I was short on time so made it on the cooktop, used canned garbanzo beans and added an extra spoonful of tomato paste. The cilantro, peanuts & even some extra lime juice are musts in order to make it flavorful- I wouldn't make it without them.

Healthy, flavorful
Easy, flavorful, unusual stew

Read the reviews saying flavorless and upped the amount of ginger and lime--viola. Very flavorful indeed. I thought this was a great, simple, interesting dish.

Comments (1)


rjkatt wrote 46 weeks 4 days ago

Anonymous (12/08/2013) is

Anonymous (12/08/2013) is right about upping the spices and herbs to bring out the rich flavors of the squash and legumes. In addition to increasing the ginger, I add 1 Tbls herbes de Provence, double the black pepper (1/2 tsp) and cut the salt (to lower the sodium). The saffron is crucial in bringing out the vegetable flavors. The 1/4 tsp is about right if you use the threads (actually, they are stamens from saffron flowers). Use good quality lime juice or fresh-squeezed, and add it after the cooking is done. I also use butternut squash instead of kabocha, and maybe that makes a difference, too?

Substantial, Tasty, Vegan

This was the first time I used my crock pot and really enjoyed the result. I used dried chickpeas and did everything else as the recipe indicated. The flavors were more pronounced on the second day and the cilantro and peanuts really add to the dish. I also made Whole Grain Cornmeal muffins which were a terrific complement.

Nice Flavors, Mild, Comfort Food when not feeling well

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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