Red lentil stew with pumpkin & chorizo
This red lentil stew with pumpkin & chorizo combines Mediterranean spice with autumnal warmth. The lentils provide a creamy base, the pumpkin adds a subtle sweetness and the chorizo gives the dish its typical smoky spiciness. Onions, garlic and paprika round off the flavor. The result is an aromatic stew with balanced depth and pleasant spice - perfect with a glass of strong Garnacha from Spain, which complements the aroma of this rustic, delicate dish wonderfully.
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
Nutritional values per portion
Calories: 620kcalCarbohydrates: 42gProtein: 27gFat: 34g
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