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In a Dutch oven, slowly sweat vegetables (squash, carrots, onions and garlic) over low to medium heat until onions just start to brown. Stir in vegetable stock and scrape up the browned bits of vegetables on the bottom of the pan.
Add lentils, tomato paste and seasonings. Cover and continue to cook over medium-low heat until lentils and squash are soft (about 1 to 1 1/2 hours). Stir occasionally. Or at this step transfer ingredients to slow cooker and cook for 4-6 hours on low setting.
Stir in lemon juice and garbanzo beans. Serve warm and top with chopped peanuts and cilantro.
This vegan stew is a one-pot meal. Add chopped spinach or kale prior to serving if you like. It won't significantly change the calorie count.