Red Lentil Stew

Name: Red Lentil Stew
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 Servings
Ingredients: 3/4 cup dried chickpeas; 21/2 pounds butternut squash or pumpkin, 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; 2 tablespoon minced peeled fresh ginger; 4 Cloves garlic, minced; 11/2 Teaspoons ground cumin; 1 teaspoon salt; 1/4 teaspoon saffron (if you don\'t have any try 1 teaspoon paprika, it is a different flavor, but will make it red); 1/4 teaspoon hot sauce (optional); 1/4 cup lime juice; 1/2 cup chopped unsalted peanuts; 1/4 Cup cilantro, chopped

Author:: Tamar Genger MA, RD
Publish date:: Oct 28, 2010

This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.

23minDuration
8minCook Time
15minPrep Time
8 ServingsServings

Ingredients

3/4 cup dried chickpeas
21/2 pounds butternut squash or pumpkin, 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
2 tablespoon minced peeled fresh ginger
4 Cloves garlic, minced
11/2 Teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (if you don\'t have any try 1 teaspoon paprika, it is a different flavor, but will make it red)
1/4 teaspoon hot sauce (optional)
1/4 cup lime juice
1/2 cup chopped unsalted peanuts
1/4 Cup cilantro, chopped

Preparation

1 In a large bowl, soak chickpeas in enough water to cover them by 2 inches and let sit overnight. Drain when ready.
2 In a crockpot/slow-cooker combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, salt, saffron and hot sauce.
3 Put on the lid and set to low, cook for 8-24 hours. When ready to serve, pour into a serving bowl and stir in the lime juice, sprinkle with peanuts and cilantro. Serve with rice.