Register    Reset Password

Squash, Red Lentil & Chickpea Stew

Submitted by: gladdismom on March 18, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Squash, Red Lentil & Chickpea Stew

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!

Difficulty: Easy

Servings: 8

Prep Time: 20 minutes   Cook Time: 45 minutes  

Ingredients

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


Directions

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

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

[wpdreams_ajaxsearchlite]







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!