Red Lentil Stew

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 240 mins

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.


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




Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 4
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 910mg
  • Potassium 1190mg
  • Carbohydrate 62g
  • Fiber 14g
  • Sugars 11g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 410%
  • Vitamin C 60%
  • Calcium 15%
  • Iron 30%