A perfect bowl of comfort when it comes this stew! Spicy chorizo, tender sweet butternut squash and lentils are coated with rich spices creating a hearty, dense and scrumptious stew!
You must try this delicious fall/winter stew with simple ingredients yet big in flavours! When I purchased chorizo from my local Hungarian butcher, I was curious with what it tasted like. I have been enjoying his Hungarian kolbasz for a few years now and was pleasantly surprised to learn he made chorizo as well. I have to say it was so good! When you look at the ingredients from both of these sausages, they are similar but the chorizo is made with Spanish paprika and of course the kolbasz is made with Hungarian sweet paprika and sometimes a little hot paprika is added for that extra spice.
This recipe was created with the ingredients I had on hand and I have to say it was so delicious, as I wanted to keep it simple with a few spices since the chorizo adds a lot of spicy flavours. The spices I included in this recipe are paprika, turmeric and cumin which in my opinion were plenty enough to come up with a delicious and hearty stew.
INGREDIENTS AND HELPFUL HINTS
Chorizo: the loose chorizo I used had a bit of heat, but no overpowering and when you purchase chorizo for this recipe, more then likely you will have to remove it from it’s casing and 2-6 inch links should be enough if they are 4 oz each in weight; for a substitution, I would recommend a kolbasz, one with similar flavours of garlic, paprika and pork that would compliment the spices in this recipe
Onion and garlic: are the base for this recipe
Spices: cumin, turmeric and paprika creates warm flavours and a gorgeous colour to this dish
Tomato and tomato paste: I added a whole tomato finely chopped or a 1/3 cup of diced canned tomato can be substituted
Butternut squash: was my choice for this recipe because of it’s versatility, you can substitute with other winter squash such as acorn or buttercup squash
Vegetable or chicken broth: either can be added
Red lentils: was my preference as they cook faster then green lentils
Seasonings: sea salt and pepper
Parsley or cilantro: used at the end of cooking and as garnish
WHY MAKE THIS DELICIOUS STEW
- a perfect fall/winter stew with the fresh local squash
- flavoured with warm spices and it’s so satisfying
- easy to make with a few ingredients
- super healthy dish with the medicinal benefits of each spice
- it freezes well, so make lots when you don’t have time to cook
- this hearty dish is can be eaten on it’s own, with a slice or two of crusty bread so no side dish needed
STORING AND FREEZING
Place in an airtight container and enjoy this dish for up to 3-4 days. Make extra and freeze up to 4 months in a well sealed container or freezer ziplock bag.
Did you know you can freeze squash? It is recommend to peel, remove seeds and cut into 1 inch cubes and spread on baking sheet with parchment or wax paper. Place in the freezer until frozen and transfer to a freezer ziplock bag and avoid over crowding. It needs space since the squash will expand slightly. An excellent way to enjoy this superfood throughout the winter months, up to 4-6 months.
HOW TO MAKE THIS DELICIOUS STEW
In a cast iron or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and saute for 5-7 minutes until cooked and starts to become crispy. Remove and set aside.
Add onions and sauté for about 3-4 minutes, until tender, then add garlic is cook for 1 minute, then stir in cumin and turmeric. Cook for 30 seconds, then add paprika, chopped tomato, tomato paste, salt and pepper.
Once the lentils are rinsed and drained, then stir in squash, and lentils, then add broth and simmer for about 25 minutes with lid on until the lentils and squash are tender. Return the cooked chorizo, add half the parsley/cilantro and adjust the seasoning. Simmer for another 2-3 minutes.
This stew is best to be enjoyed on it’s own. You will find it satisfying, comforting and oh so delicious. Keeping it simple, garnish with remaining parsley/cilantro and serve with crusty bread. A perfect fall/winter stew to enjoy throught these cold months.
Spicy Chorizo and Butternut Squash Lentil Stew
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 8-9 oz chorizo, removed from casing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ tsp cumin
- ½ tsp turmeric
- 1 tsp paprika
- 1 tomato, finely chopped
- 2 tbsp tomato paste
- 2 cups butternut squash, peeled, seeded, cut into 1 inch cubes
- 1½ cup vegetable or chicken broth
- ½ cup red lentils, rinsed and drained
- 1 tsp sea salt
- ¼ tsp pepper
- 2 tbsp parsley or cilantro
Instructions
- In a cast iron or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and saute for 5-7 minutes until cooked and starts to become crispy. Remove and set aside.
- Meanwhile, rinse and drain lentils and set aside. Cut the tomato crossways in half and squeeze out the seeds and remove the skin.
- Add onions and sauté for about 3-4 minutes, until tender, then add garlic is cook for 1 minute, then stir in cumin and turmeric. Cook for 30 seconds, then add paprika, chopped tomato, tomato paste, salt and pepper.
- Stir in squash, and lentils, then add broth and simmer for about 25 minutes with lid on until the lentils and squash are tender.
- Return the cooked chorizo, add half the parsley/cilantro and adjust the seasoning. Simmer for another 2-3 minutes.
- Garnish with remaining parsley/cilantro and serve with crusty bread.
