85 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 16
  • 3 Rating Star 7
  • 2 Rating Star 2
  • 1 Rating Star 1

Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.

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  • Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.

  • Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Nutrition Facts

302.87 calories; 11.58 g protein; 49.73 g carbohydrates; 8.41 g fat; 0.92 mg cholesterol; 413.99 mg sodium.Full Nutrition


Reviews (56)

Read All Reviews

Most helpful positive review

dstar_needs coffee
01/27/2010
this is amazing. this may be a go-to recipe for life. overall i made these changes: stupid me added 8c of veg broth and 2 c chicken broth. (i had NO IDEA what i was thinking) this made it more soup like however it was perfect. i did not add the parsley as i did not have any. if you do not like spicy i would recommend a pinch of the red pepper flakes. with the 1 tsp it is a bit spicy but not overbearing. i love it. i also added 1 cup of chopped carrots. i had them on hand so why not. i assume this would have been a stew had i not added 2 1/2 times as much liquid as called for but suprisingly it seemed correct and it worked out. lucky for me i had all the spices. i cannot imagine this tasting the same without them so i would strongly recommend that you indeed have these spices on hand.
(24)

Most helpful critical review

Anonymous
11/06/2016
We were a little let down by this. It looked wonderful and smelled amazing but if I make it again I will cut out the cinnamon (it overpowered the other flavors) and instead add ginger. We also added a lot of salt and in the end we decided it was better over a bed of rice. (We made the rice with ghost pepper oil instead of butter to give the entire dish a bit of gusto.)
85 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 16
  • 3 Rating Star 7
  • 2 Rating Star 2
  • 1 Rating Star 1
dstar_needs coffee
01/27/2010
this is amazing. this may be a go-to recipe for life. overall i made these changes: stupid me added 8c of veg broth and 2 c chicken broth. (i had NO IDEA what i was thinking) this made it more soup like however it was perfect. i did not add the parsley as i did not have any. if you do not like spicy i would recommend a pinch of the red pepper flakes. with the 1 tsp it is a bit spicy but not overbearing. i love it. i also added 1 cup of chopped carrots. i had them on hand so why not. i assume this would have been a stew had i not added 2 1/2 times as much liquid as called for but suprisingly it seemed correct and it worked out. lucky for me i had all the spices. i cannot imagine this tasting the same without them so i would strongly recommend that you indeed have these spices on hand.
(24)
Anonymous
03/02/2009
I've made this recipe several times and it always comes out very delicious and flavourful. It was a big hit at a recent pot-luck dinner. I didn't need to alter the recipe in any way. Very healthy and highly recommended.
(14)
Anonymous
09/28/2009
Amazing! I tailored it to my taste- substituted fresh cilantro in place of the Thyme and parsley because I had it on hand and prefer the taste (and because I love cumin and cilantro together!) and subbed chicken stock for the vegetable stock.(I'm obviously not a vegetarian...) I subbed a little allspice for the coriander because I didn't have the coriander. I also added cubes of potato to the boiling water with lentils and boiled until tender to add to the dish and I added shredded carrot to the sautee of vegetables. Lastly I added a can of black beans. I think it turned out like an amazing vegetarian chili! Mmmm... I had a ton leftover so I added shredded chicken to it and it was delicious! A new favorite for me:-)
(13)
Lynn
02/03/2011
Very yummy soup. The first time I made the stew I used a butternut squash. The second time I used a red Keri squash I got down at my co-op and it was delicious also. I baked the hard winter squash first than after it cooled I peeled and cubed it. I adjust the spices after everything is added to my taste.
(9)
LB
01/22/2012
We love this stew. Very similar to Medici's in Hyde Park/Chicago. I've made it for both meat-eaters and vegans; loved equally by both. We serve with a side of baked pita. I make a few changes: 1) Increase tomatoes to 15 oz can 2) Reduce cinnamon to 1/2 teas. 3) Add additional spices to menu: 1/2 teas. turmeric 1 teas. curry powder 1/2 teas. oregano
(9)
queendiva1
09/10/2009
Found this recipe to use a butternut squash on my counter. I cut down on the bell peppers don't care too much for them....otherwise made it pretty much as written. I did cut the red chile pepper flakes in half and even that was a bit spicy for my group. Added some grilled pork loin to the leftovers and that was yummy. I guess I wouldn't make a good vegetarian! lol
(9)
Alice1364
04/16/2010
Absolutely fantastic! It can be a bit time consuming due to lots of chopping but it is definitely worth it. This recipe makes lots (and you will love the left overs) tastes great with shredded chicken added to it as well.
(7)
Barbara
12/02/2010
This is really delicious. I made a couple changes. First I do not like lentils so I used barley instead. YUM. Also I added about 1/2 cup of golden raisins. SOOOOOO GOOD!
(7)
JustJoy
03/04/2010
The smells from the kitchen while making this stew are absolutely intoxicating! I made about 1 1/2 times the amount of this recipe because I had a lot of people to feed & I wanted left-overs. I HAD NO LEFTOVERS!!! I didn't have butternut squash so I used sweet potatoes and I added more vegetable broth because I wanted it to be more of a soup than stew. I will make this again & again! Thank you Cara!!!
(6)