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Red Lentil Stew


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Red Lentil Stew


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Red Lentil Stew

This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.


  • Prep Time : 15 minutes min
  • Cook Time : 8 hours plus min
  • Ready Time : 23 min




  • 3/4 cup dried chickpeas
  • 21/2 pounds butternut squash or pumpkin, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoon minced peeled fresh ginger
  • 4 Cloves garlic, minced
  • 11/2 Teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron (if you don\'t have any try 1 teaspoon paprika, it is a different flavor, but will make it red)
  • 1/4 teaspoon hot sauce (optional)
  • 1/4 cup lime juice
  • 1/2 cup chopped unsalted peanuts
  • 1/4 Cup cilantro, chopped



1 In a large bowl, soak chickpeas in enough water to cover them by 2 inches and let sit overnight. Drain when ready.
2 In a crockpot/slow-cooker combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, salt, saffron and hot sauce.
3 Put on the lid and set to low, cook for 8-24 hours. When ready to serve, pour into a serving bowl and stir in the lime juice, sprinkle with peanuts and cilantro. Serve with rice.

Special instructions

This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Red Lentil Stew

  1. avatar says: asusman

    My husband and I really enjoyed this. I added beef, and we had this for shabbat lunch. It was an interesting mix of flavors, and they were subtle enough so that no particular flavor was overpowering; they just meshed together nicely. I had to leave out the hot sauce because of the kids, but we added it in to our own plates, and the heat definitely added flavor to the dish!

  2. This is delicious. I am a vegetarian, but my husband is not. I served it with brown basmati rice and he had three helpings. I did not have saffron, but added some tumeric. I also chopped up some kale and added it at the end, before the lime juice, peanuts and cilantro, giving it just enough time to wilt. I will be making this on a regular basis.

  3. avatar says: frippie

    What size slow cooker did you write this recipe for? Thank you.

  4. Tamara,
    What is the difference among different lentils. I know some take longer to cook than others; are there differences in flavor or nutrition? Todah.

  5. Sorry about the mistake on your name, Tamar; that’s what I get for not paying close attention.
    B’Shalom, Marnie

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