Two-lentil pumpkin chili with chorizo

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 7-10 Tbsp 1⁄2 Hokkaido pumpkin (approx. 350 g)
  • 200 g Chorizo (Spanish pepper sausage)
  • 2 red chillies
  • 2 Onions
  • 2 Garlic cloves
  • 125 g Dish lenses
  • 125 g Beluglinsen
  • 2 TABLESPOONS Oil
  • 4 Tomatoes
  • 7-10 Tbsp salt, pepper
  • 1 TEASPOON ground cumin and coriander

Directions

  1. 1

    Wash the pumpkin and cut into slices. Remove seeds with a spoon and cut into cubes together with the skin. Peel the skin from the sausage. Halve the sausage lengthwise if necessary, then cut into slices. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely.

  2. 2

    Peel and finely dice the onions and garlic. Rinse and drain the lentils separately.

  3. 3

    Heat oil in a large pot and fry sausage in it. Fry the pumpkin for 3-4 minutes and remove everything. Fry chili, onions and garlic in hot frying fat. Steam the lentils briefly.

  4. 4

    Add 1 l water, bring to the boil and simmer for about 20 minutes.

  5. 5

    Add the belugalin lentils and the pumpkin mix and simmer for about 20 minutes. Meanwhile wash and roughly dice the tomatoes. Add them about 10 minutes before the end of the cooking time and simmer. Season lentil chili with salt, pepper, cumin and coriander and serve.

Nutrition Facts

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