Strong, spicy and warming – an autumn dish with a Mediterranean character
Wine with food stands for recipes that bring enjoyment and harmony to the point. This red lentil stew with pumpkin & chorizo combines warming aromas with Mediterranean spice. Wine and food intertwine perfectly here: the earthy depth of the lentils, the light sweetness of the pumpkin and the spicy heat of the Spanish chorizo merge to create a full-bodied, aromatic dish that warms the body and soul in equal measure.
Especially in autumn, when the days get shorter and cooler, this stew is a real feel-good dish. The creamy texture of the lentils combines with the golden color of the pumpkin to create a tasty and visually appealing dish. A strong, sun-kissed red wine such as Garnacha DO Campo de Borja from Aragón brings richness, fruit and warmth to this Mediterranean ensemble and ensures a harmonious pairing full of joie de vivre.
Ideal wine pairing: Garnacha, Campo de Borja DO (Aragón, Spain)
A Garnacha from the Campo de Borja is the perfect choice for this stew. Its full spectrum of aromas of ripe cherries, plums and spices goes perfectly with the smoky spiciness of the chorizo. The soft tannins caress the palate, while the medium body of the wine offers enough structure to keep up with the hearty lentil base.
The typical Spanish sun brings out intense fruit and spice in the Garnacha, which combines with the earthy, slightly sweet character of the pumpkin. At the same time, the pleasant freshness of the wine ensures balance. The interplay with the spicy paprika note of the sausage creates a fine balance between strength and elegance – a combination that unites the best of both worlds: Mediterranean warmth and culinary depth.
Further wine recommendations for this dish
Tempranillo Crianza Rioja DOCa (Spain)
A Rioja with a fine woody tone and spicy depth harmonizes perfectly with the strong aromas of the stew. Its notes of vanilla, tobacco and ripe berries underline the character of the chorizo, while the soft tannins provide a velvety mouthfeel. The subtle acidity keeps the dish fresh and balanced – a Spanish classic with warm elegance.
Syrah, Stellenbosch WO (South Africa)
A Syrah from Stellenbosch combines dark fruit, peppery spice and subtle smoky notes. This structure blends perfectly with the roasted aromas of sausage and sweet, nutty pumpkin. Its soft texture and fine acidity lend depth and elegance to the dish. A wine that elegantly captures the aroma of the stew with its South African richness.
Primitivo di Manduria DOC (Apulia, Italy)
This southern Italian Primitivo has concentrated fruit aromas and a hint of chocolate. Its soft structure and light sweetness harmonize wonderfully with the hearty spiciness of the chorizo. The fullness of the wine balances out the creamy lentil component and creates a velvety combination that focuses on Mediterranean aromas.
Côtes-du-Rhône AOC (Rhône, France)
A classic Côtes-du-Rhône offers a wonderful blend of red fruits, herbs and peppery spice. It perfectly picks up on the Mediterranean note of the stew and complements it with a fine freshness. Its structure and moderate alcohol content make it a versatile companion that leaves room for the powerful aromas without overpowering them.
Cabernet Franc, Saumur-Champigny AOC (Loire, France)
This Loire red wine impresses with a cooler aroma and fresh herbal spice. Its notes of blackcurrant, violet and paprika bring lightness to the combination and form an exciting contrast to the spiciness of the chorizo. The wine adds finesse to the dish and emphasizes the autumnal side of the stew.
The recipe:
Red lentil stew with pumpkin & chorizo
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Soup bowls
Ingredients
Stew
- 150 g red lentils
- 200 g Hokkaido pumpkin
- 80 g Chorizo
- 1 Small onion
- 1 Garlic clove
- 1 red peppers
- 1 1 tbsp olive oil
- 500 ml Vegetable stock
- 1 teaspoon sweet paprika powder
- Salt Pepper
- A little lemon juice
Set
- Fresh parsley
- Chili flakes to taste
Preparation
Prepare vegetables
- Dice the pumpkin, chop the bell pepper and onion, slice the chorizo.
Sweating it on
- Sauté the onion, garlic and chorizo in olive oil, add the peppers and pumpkin.
Cooking
- Add the lentils and vegetable stock, season with paprika powder.
- Simmer for 25-30 minutes until everything is creamy.
Season to taste
- Season with salt, pepper and lemon juice.
Sideboards
- Fill into bowls, sprinkle with parsley and chili flakes.
Recommended sides:
- Crispy baguette
- Lamb’s lettuce with orange dressing
- Fried bell pepper strips
