Pumpkin stew

Name: pumpkin stew
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 850 g bottle gourd; 250 g chorizo sausage; 2 Red onion; 2 toe garlic; 20 g fresh flat parsley; 295 g grilled red peppers in a pot; 500 g baby potatoes; 800 g brown lentils in tin; 2 tl paprika; 70 g tomato paste; 350 ml chicken broth from tablet hot; 150 ml white port

Spanish stew with pumpkin, lentils, potatoes, red onion, roasted peppers, chorizo and tomato puree.

Ingredients

Kitchen Stuff

1 cast iron pan

Directions

Halve the pumpkin. Remove the seeds and the stringy inside with a spoon. Cut into parts and remove the peel. Halve the troubles.
Cut the chorizo into slices and the onion into quarters.
Cut the garlic finely and the parsley coarsely.
Drain the peppers and cut into pieces.
Halve the potatoes and let the lentils drain.
Fry the chorizo in the cast iron pan without oil or butter over medium heat until golden brown and crispy.
Scoop the chorizo out of the pan and drain on kitchen paper. Leave the shortening in the pan.
Bake in the shortening the onion with the paprika powder for 3 minutes on medium heat. Fry the garlic for 3 minutes.
Add the tomato paste and cook for 2 minutes. Add the peppers, pumpkin, potatoes, broth and port. Stir and bring to a boil.
Place the lid diagonally on the pan and simmer over low heat for 25 minutes. Change regularly. Add the lentils after 15 minutes.
After 20 minutes, check that the pumpkin and the potatoes are tender. Spoon 2/3 of the chorizo with half of the parsley through the stove.
Divide the rest of the chorizo and parsley over it. Bon appétit! .