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Squash, Chickpea & Red Lentil Stew

Source: © EatingWell Magazine
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Rating: 4   Reviews: 11 See Reviews
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Active Time:  30 Minutes
Total Time:  8 Hours
  8 servings
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
3/4 cup  dried chickpeas
2 1/2 pounds  kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2   large carrots, peeled and cut into 1/2-inch pieces
1   large onion, chopped
1 cup  red lentils
4 cups  vegetable broth
2 tablespoons  tomato paste
1 tablespoon  minced peeled fresh ginger
1 1/2 teaspoons  ground cumin
1 teaspoon  salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon  freshly ground pepper
1/4 cup  lime juice
1/2 cup  chopped roasted unsalted peanuts
1/4 cup  packed fresh cilantro leaves, chopped

Ingredient Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. It is considered the world's most expensive spice; saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

Squash, Chickpea & Red Lentil Stew Recipe at
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour). Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lentil Stews
 Heritage of Taste
 Veggie Stews
 Slow Cooker Recipes: Stews & One Dish Meals
Nutrition Facts per Serving
Yield:   8 servings
Calories: 294
Fat, Saturated: 1g
Fiber: 11g
Carbohydrates, Total: 48g
Sodium: 578mg
% Cal. from Fat: 21%
Fat. Total: 7g
Protein: 14g
Spotlight Recipe Review See all 11 reviews »

Rating: 5
by: Chris Reviewed: 03/25/2011
This was delicious!
One of the best soups I've ever made, and I've made many. I even splurged on the saffron. First time ever using Kabocha and it was sweet like butternut.
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