Squash Chickpea Red Lentil Stew

Squash, Chickpea & Red Lentil Stew

Recipe by The Smüthe Co.

2 -3

Prep time


Cooking time



250 -260


Cozy up with a bowl of this hearty Squash, Chickpea & Red Lentil Stew, packed with protein and fiber for a nourishing meal.


  • 3/4 cup 3/4 Chickpeas , dried

  • 2 1/2 pounds 2 1/2 Kabocha squash, or butternut squash, peeled, seeded and cut into 1-inch cubes

  • 2 pcs 2 Carrots, large ,peeled and cut into 1/2-inch pieces

  • 1 pc 1 Onion , large and chopped

  • 1 cup 1 Red Lentils

  • 4 cups 4 Vegetable Broth

  • 2 tbsps 2 Tomato paste

  • 1 tbsp 1 Ginger, peeled and minced

  • 1 1/2 tsp 1 1/2 Cumin ground

  • 1 tsp 1 Salt

  • 1/4 tsp 1/4 Saffron

  • 1/4 tsp 1/4 Pepper freshly ground

  • 1/4 cup 1/4 Lime juice

  • 1/2 cup 1/2 Peanuts, chopped roasted unsalted

  • 1/4 cup 1/4 Cilantro leaves, chopped


  • Chickpeas should be soaked in 2 inches of cold water for at least 6 hours or overnight. 
  • When ready to use, drain the beans (or use the quick-soak method, which involves placing the beans in a big pot with water that covers them by 2 inches, bringing the mixture to a boil over high heat, removing the pan from the heat, and letting the beans stand for 1 hour).
  • In a 6-quart slow cooker, mix the soaked chickpeas with the squash, carrots, onions, lentils, broth, tomato paste, ginger, cumin, salt, saffron, and pepper.
  • Cover the pot and simmer for 5 to 6 1/2 hours, or until the lentils are breaking down and the chickpeas are fork-tender.
  • Add lime juice and stir. Sprinkle cilantro and peanuts over top before serving.
  • Add the myveggie packets and mix

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