Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pumpkin stew
 
 
4 ServingsPTM55 min

Pumpkin stew


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Halve the pumpkin. Remove the seeds and the stringy inside with a spoon. Cut into parts and remove the peel. Halve the troubles.
  2. Cut the chorizo ​​into slices and the onion into quarters.
  3. Cut the garlic finely and the parsley coarsely.
  4. Drain the peppers and cut into pieces.
  5. Halve the potatoes and let the lentils drain.
  6. Fry the chorizo ​​in the cast iron pan without oil or butter over medium heat until golden brown and crispy.
  7. Scoop the chorizo ​​out of the pan and drain on kitchen paper. Leave the shortening in the pan.
  8. Bake in the shortening the onion with the paprika powder for 3 minutes on medium heat. Fry the garlic for 3 minutes.
  9. Add the tomato paste and cook for 2 minutes. Add the peppers, pumpkin, potatoes, broth and port. Stir and bring to a boil.
  10. Place the lid diagonally on the pan and simmer over low heat for 25 minutes. Change regularly. Add the lentils after 15 minutes.
  11. 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.
  12. Divide the rest of the chorizo ​​and parsley over it. Bon appétit! .


Nutrition

535Calories
Sodium0% DV1.783mg
Fat29% DV19g
Protein44% DV22g
Carbs18% DV54g
Fiber36% DV9g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407