Beluga Lentils with Chorizo, Red Wine and Smashed Squash | RICARDO
Warm up with this beluga lentil stew with chorizo, red wine and butternut squash, topped with a lemony ricotta. It’s a perfect fall recipe!
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Cooking tools:
- Microplane
- Silicone baking mat
- Parchment paper
- Oven
- Stove
- Pot
- Baking sheet
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Refrigerator
- Aluminum foil
Ingredients
- 4 oz (115 g) dried chorizo sausage, diced
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 1 onion, diced
- 1 carrot, diced
- 4 garlic cloves, chopped
- 3/4 cup (155 g) black beluga lentils or green Puy lentils, rinsed and drained
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (125 ml) red wine
- 4 cups (1 litre) chicken broth
- 1 can (14 oz/398 ml) diced tomatoes
- 1 butternut squash, about 2.2 lb (1 kg), cut into 6 pieces, seeded
- 3/4 cup (180 ml) ricotta cheese
- 1 lemon, zest finely grated
- Basil leaves, for serving
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