Winter Squash Chickpea Red Lentil Stew
Cozy up with a hearty bowl of Winter Squash Chickpea Red Lentil Stew, a soul-warming, one-pot meal that’s perfect for chilly days. Packed with nutrient-dense ingredients like tender winter squash, protein-rich chickpeas, and fiber-filled red lentils, this stew is simmered in a fragrant blend of warming spices including cumin, turmeric, and cinnamon. Coconut milk lends a luxurious creaminess while fresh ginger and garlic infuse every bite with bold flavor. This vibrant, plant-based dish is as nourishing as it is satisfying, and optional add-ins like fresh spinach, tangy lime juice, or chopped cilantro make it endlessly versatile. Ready in just an hour, this gluten-free and dairy-free stew is a delicious, healthy comfort food that will quickly become a winter staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups winter squash (butternut squash or kabocha), peeled, seeded, and cut into 1-inch cubes
- 1 15-ounce can canned chickpeas, drained and rinsed
- 0.5 cup red lentils
- 1 14-ounce can diced tomatoes (canned or fresh)
- 1 13.5-ounce can coconut milk
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for topping)
- 1 tablespoon fresh lime juice (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Stir well and toast the spices for 30 seconds.
Add the cubed winter squash, chickpeas, and red lentils to the pot. Stir to coat with the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the squash is tender and the lentils are cooked through.
If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
Taste and adjust seasoning as needed. Add lime juice for extra brightness, if desired.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5529 mg | 240% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 85.7 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6883 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
