You are here: Home » Recipes » Red Lentil Stew Red Lentil Stew Recipe by Our Cookbook CollectionKitchen Tested Yield 6 to 8 servings Prep 5 mins Cook 240 mins Lentils, squash and chickpeas are a power trio in this spicy meatless supper. PrintEmail This stew has its roots in North Africa. Instead of traditional stovetop slow cooking methods, I suggest using a Crock-Pot or slow cooker to make this dish super easy and ready whenever you are. Serve this with brown or jasmine rice. Ingredients 2 cups cooked chickpeas2 pounds butternut squash, peeled, seeded and cut into ½-inch cubes2 large carrots, peeled and cut into ½-inch pieces1/2 medium white or yellow onion, diced1 cup red lentils4 cups vegetable broth2 tablespoons ketchup1 (2-inch) fresh ginger, peeled and minced1 cinnamon stick1/2 teaspoon fine sea salt1/4 teaspoon saffron1/4 teaspoon red pepper flakes1/2 cup chopped roasted unsalted peanuts1/4 cup chopped cilantro Instructions Put the chickpeas, squash, carrots, onion, lentils, stock, ketchup, ginger, cinnamon, salt, saffron, and red pepper flakes into a 6-quart slow cooker and cook on low heat for 4 to 6 hours. Remove the cinnamon stick. Top with the peanuts and cilantro to serve. Recipe from Quick and Easy Vegan Celebrations: Over 150 Great-Tasting Recipes—Plus Festive Menus—for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.