Butternut Squash Stew with Chickpeas and Lentils

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 254.7
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 354.4 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 11.4 g
  • Protein: 9.0 g

View full nutritional breakdown of Butternut Squash Stew with Chickpeas and Lentils calories by ingredient
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Number of Servings: 3


    2 tbsp olive oil
    1 onion, chopped
    tsp tomato paste
    1/4 tsp cayenne pepper
    2 cups butternut squash cut into small cubes
    cup lentils, washed and drained
    cup boiled chickpeas
    3 cloves garlic, chopped
    1 lemon
    A pinch of black Pepper
    Salt to taste
    2 cups hot water


I baked the butternut squash first and then cut it into chunks and added it at the end. I find it easier to work with cooked squash.


Heat olive oil in a pot and saute onion in it.
Add tomato paste and stir.
Toss in lentils and boiled chickpeas, stir.
Toss in garlic cloves. Stir for 2 minutes.
Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.
Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done.

Serving Size:3

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Member Ratings For This Recipe

  • you mention pumpkin and tomatoes in your description; but not in the list of ingredients? Sorry but your recipe seems flawed - 11/20/13

    Reply from DUTCHBUTT (11/20/13)
    Pumpkin or butternut squash can be used. I used the squash. The tomato refers to the paste. The recipe is just as flawed as I am.

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