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Hungry Girl Por Vida

Spicy Lentil Stew with Butternut Squash, Chickpeas, and Goat Cheese

October 9, 2014 by Leave a Comment

I apologize in advance for the brain-dump this is about to be…it’s just one of those posts!

This week Sean, Casper, and I made a quick overnight trip to Seattle. I wanted to go to Jessica’s book signing and Sean wanted to visit his BFF. It was super quick, but so fun! Casper and I met up for coffee with Jessica and her mom (who is SO sweet and friendly) before the event and she is the best! Really, just as warm, funny, and conversational as her blog. I loved it. It’s always super fun to meet someone you correspond with on the internets, in real life. On a side note, the book store where the signing took place, The Book Larder, is AMAZING. It’s a bookstore exclusively dedicated to cookbooks and it’s wonderful. If you are ever in Seattle, definitely go there.

After that Casper and I met up with Sean, his BFF and his wife, and had pizza and salad at their apartment and met their HUGE, soft, sweet Burnese pup.  It was a fun, whirlwind-ish mid-week trip. I was a little nervous how Casper would fare, being in the car for 3 hours each way, roaming around Seattle, and sleeping in a strange place, but he was a total champ and mostly napped the whole time. I was super impressed, and a little jealous of his napping skills, ha!

After we got home, I discovered all of my succulents had spider mites…insert cringey-face-emoji!!! I am super squeamish about any kind of insect, even the teensiest ones, so I moved those suckers outside and am currently mourning the loss of my succulents/trying not to freak out/itch my face off.

Now that I’ve grossed you out with bug-talk, lets talk food. I know…cringe…SORRY.

Anyway, before I left, I made this stew…and full disclosure, I’ve totally posted a similar recipe on the blog before. This version is a bit different and I thought it was worth a revamp/revisit. I love this stew and it’s variations for a lot of reasons. It’s easy and quick, filling, warm from all the spices, vegetarian, and pretty cheap to make with on-hand pantry staples…plus, it’s totally adaptable. This version contains plenty of butternut squash that brings a bit of welcome sweetness against the spiciness of the serrano chiles. Red lentils and chickpeas make this stew hearty and filling without the addition of meat. I love to serve this stew with a tangy, creamy cheese one top, or even a hefty dollop of greek yogurt, for some tang and creaminess. Fresh cilantro and lemon brighten up the party and are a nice contrast to the warm spices. 

[recipe]

Spicy Lentil Stew with Butternut Squash, Chickpeas, and Goat Cheese

2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 ribs celery, diced

2 serrano peppers, seeded and diced

1 inch piece of ginger, peeled and minced

1 clove garlic minced

2 tablespoons tomato paste

2 teaspoons ground cumin

1 1/2 teaspoons ground cinnamon

1 teaspoon ground turmeric

3 cups diced butternut squash

1/2 cup dry, red lentils

1, 15.5 ounce, can chickpeas, drained and rinsed

1, 28 ounce, can crushed tomatoes

2 cups low-sodium vegetable stock

salt to taste

juice of 1 lemon

soft goat cheese

cilantro

lemon wedges and pita to serve

Heat the olive oil in a soup pot over medium-high heat and add the onions, carrots, celery, and serrano, plus a small pinch of salt. Sauté for a few minutes until the vegetables begin to soften and the onions are translucent. Add the minced ginger and garlic, and cook about 1 minute before adding the tomato paste, cumin, cinnamon, and turmeric, stir well to combine and cook for a few minutes until the tomato paste becomes deep red. Then, add in the butternut squash, lentils, chickpeas, tomatoes, and chicken stock, all at once. Stir well to combine, taste for salt, then bring the stew to a boil. Once the stew is boiling turn it down to a simmer, cover the pot, and cook for about 20 minutes or until the lentils and squash are tender. Taste again for salt, season as desired. Remove the pot from the heat and stir in the lemon juice. Serve generous portions of the stew with crumbled goat cheese, cilantro, lemon wedges, and warmed pita bread. [/recipe]

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Filed Under: savory, soups, stews Tagged With: butternut, chickpea, chile, cilantro, fall, garbanzo bean, goat cheese, red lentil, serrano, squash, stew, tomato, vegetarian

Previous Post: « All the Pumpkin!
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Reader Interactions

Comments

  1. lynn @ the actor’s diet

    October 9, 2014 at 5:56 pm

    Craving this stew! I wish it were cooler in LA so I could justify making it but I’m in the mood for fall foods….

    Reply
  2. Tieghan

    October 9, 2014 at 7:35 pm

    Mmmm!! I love butternut, this looks so cozy! 🙂

    Reply
  3. Katrina @ Warm Vanilla Sugar

    October 10, 2014 at 12:43 am

    This is the ultimate fall stew!! DEF trying this! Goats cheese is my best friend.

    Reply
  4. Erika

    October 10, 2014 at 6:23 am

    I love a spicy stew. Especially when the weather gets colder. Sounds like you had totes fun in Seattle.. I wish I could nap like Casper.. LOL

    Reply
  5. Amy | Club Narwhal

    October 10, 2014 at 7:04 am

    So much fun stuff in one post! I have a friend who’s moving to Seattle and it makes me insanely jealous 🙂 This stew is pretty much all the good things about autumn in one awesome pot. Can’t wait to try it!

    Reply
  6. Julie

    October 15, 2014 at 5:52 am

    Could this stew be done in a crockpot?

    Reply
    • cindy

      October 15, 2014 at 10:49 am

      I haven’t tried it, but I’m sure it can be adapted!

      Reply
  7. Gerlinde

    October 18, 2014 at 3:10 am

    This looks very good for a chilly evening. I love all the spices you added. I have to make it as soon as I’m home . I have to say, I never added goatcheese to lentil soup , only to salads. Very nice……

    Reply
  8. Laura @ Laura's Culinary Adventures

    October 21, 2014 at 12:18 pm

    What a delicious stew! Sorry about the nasty spider mites!

    Reply

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