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Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.7 (469 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

46 Reviews for Squash, Chickpea & Red Lentil Stew

01/26/2015
Anonymous

You want to nail this stew, saute crushed garlic, 1 large red and 1 medium white chopped onions in 1 cooking spoon Olive oil for 3 to 5 mins; add the tomato paste or sauce, leave on the stove, medium heat and keep stirring to prevent burning or sticking for another 5 mins., then add your broth or stock, cover and allow to boil for 3 to 5 mins, then add other ingredients. I used curry and turmeric, a pinch or 2 of cummin instead of saffron. Forget the ginger and lime. Chicken stock cube and a little hot pepper and you're done. The whole house smells exotic. I also used chickpeas from can. I know, I am from north Africa.

Comments
08/25/2014
Anonymous
not as expected

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

healthy
Comments
07/31/2014
Anonymous
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
Comments
12/13/2013
Anonymous
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
Comments
12/08/2013
Anonymous
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)

16 comments

rjkatt wrote 1 year 12 weeks 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?

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