Lentil Chilli

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1/2 Hokkaido pumpkin (about 350 g)
  • 200 g Chorizo salami in one piece
  • 1–2 red chillies
  • 2 Onions
  • 2 Garlic cloves
  • 3 TABLESPOONS Oil
  • 125 g brown lentils
  • 800 ml Chicken stock
  • 4 Tomatoes
  • 125 g Beluglinsen
  • 1 TEASPOON ground cumin
  • 1 TEASPOON ground coriander seeds
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean the pumpkin, wash it, cut it in half, remove the seeds. Cut the flesh into cubes. Halve sausage lengthwise and cut into slices.

  2. 2

    Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel onion and garlic and chop finely. Heat the oil in a pot. Sauté pumpkin and sausage for 3-4 minutes, turning, and remove.

  3. 3

    Steam onions, garlic and chillies in hot frying fat until transparent. Add brown lentils, fry briefly. Add half of the stock and simmer openly for about 20 minutes (or until the lentils are soft). Pour in the remaining stock and approx. 300 ml water gradually. Wash and clean the tomatoes and cut into large cubes

  4. 4

    Approx. 10 minutes before the end of the cooking time, add the belugalin lentils, pumpkin, tomatoes and sausage and simmer. Finally stir in caraway and coriander, season with salt and pepper and serve

Nutrition Facts

KCAL
530 kcal
CARBS
40 g
FATS
26 g
PROTEINS
31 g

Categories & Tags

Main Dishes