Pumpkin, Chickpea, and Red Lentil Stew

December 15, 2010

This recipe is an easy, no-mess, healthy meal that tastes delicious.  You can cook it all day in your slow cooker and come home to the smell of dinner.  This dish is perfect during the cold winter as it is warming and nourishing.

Pumpkin, Chickpea, and Red Lentil Stew

According to Chinese Medicine winter squash, or pumpkin, is considered especially good for those with diabetes.  It helps to regulate blood sugars by warming and strengthening the spleen and stomach and boosting qi.

This use of food therapy is supported by scientific studies which identify compounds in pumpkin that enhance insulin function and lower blood sugar levels.  For example, see:  Anti-Diabetic Effects of Pumpkin and Its Components, Trigonelline and Nicotinic Acid on Goto-Kakizaki Rats

Notes:  *Squash can be difficult to cut, so I kept it simple and bought organic pre-cut butternut squash (another example of a winter squash) from Whole Foods.  *To easily peel ginger, scrape with the tip of a small spoon.

This recipe is full of healthful ingredients.  Try it, and report back!

You are what you eat.

In good health,



3 Responses to “Pumpkin, Chickpea, and Red Lentil Stew”

  1. Ted Reich Says:

    Hello Cousin Molly,
    This looks like a recipe that my wife and I would totally get down with. I hope that you are well.
    Cousin Ted

  2. Long Muszar Says:

    i love both chickpeas and greenpeas, although chickpeas has that distinctive nutty taste that i like.^

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