Red Lentil Stew

Kitchen 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.

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.


2 cups cooked chickpeas
2 pounds butternut squash, peeled, seeded and cut into ½-inch cubes
2 large carrots, peeled and cut into ½-inch pieces
1/2 medium white or yellow onion, diced
1 cup red lentils
4 cups vegetable broth
2 tablespoons ketchup
1 (2-inch) fresh ginger, peeled and minced
1 cinnamon stick
1/2 teaspoon fine sea salt
1/4 teaspoon saffron
1/4 teaspoon red pepper flakes
1/2 cup chopped roasted unsalted peanuts
1/4 cup chopped cilantro


  1. 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.
  2. 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.



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