This recipe is adapted from an Eating Well Magazine recipe. The original used dried chickpeas and took hours to make. This uses canned chickpeas and takes 45 minutes, and is every bit as good. This versatile recipe makes a great vegetarian main dish or can be served as a vegetable side. Enjoy!
Servings: 8Prep Time: 20 minutes Cook Time: 45 minutes
1 Tbsp. olive oil
1 large onion, chopped
2 large carrots, peeled and cut into 1/2 inch pieces
2 Tbsp. tomato paste
1 Tbsp. fresh ginger, minced
1 Tbsp. ground cumin
1-1/2 tsp. salt
1/2 tsp. saffron threads (optional)
1/4 tsp. black pepper
1 cup red lentils
2 lb. kabocha or butternut squash, peeled, seeded and cut into 1/2 inch cubes
3 cups water
1/2 tsp. hot sauce or cayenne pepper
1 (15 oz.) can chickpeas, drained
1/4 cup lime juice
1/2 cup roasted unsalted peanuts, chopped
1/4 cup packed fresh cilantro leaves, minced
In a Dutch oven, saute onion and carrots in the olive oil over medium-high heat until softened, about 5 minutes. Add the tomato paste, ginger, cumin, salt, saffron, and pepper and cook, stirring, for an additional 2 minutes. Add the lentils, cubed squash, water and hot sauce to the Dutch oven and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until squash is soft and lentils have broken down, about 30 minutes.
Stir the drained chickpeas and lime juice into the stew and cook until heated through, about 5 minutes.
Serve sprinkled with peanuts and cilantro.
Great served over brown rice, couscous, or sauteed spinach.
Categories: Beans, Beans, Grains & Rice, Gluten-Free, Lactose-Free, Low-Fat, Main Dish, Non-Dairy, One Dish Meal, Other Soups & Stews, Potluck, Side Dishes, Soups & Stews, Special Diets, Vegan, Vegetables, Vegetarian
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