Beluga Lentils with Chorizo, Red Wine and Smashed Squash
Legumes give us a hearty meal in this stew-like dish. Beluga lentils, a variety with small, round, black grains and a nutty taste that goes well with full-bodied sauces, are the pulse of choice here. They are simmered in a broth that is spiced up with diced chorizo and red wine. To balance the flavours, […]
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
Instructions
- With the rack in the middle position, preheat the oven to 425ºF (220ºC).
- In a pot over medium heat, cook the chorizo in 2 tbsp (30 ml) of the oil for 3 minutes or until nicely browned. Add the onion, carrot and garlic. Continue to cook for 3 minutes or until the vegetables are translucent. Season with salt and pepper.
- Add the lentils and tomato paste to the pot. Cook for 1 minute while stirring. Deglaze with the wine and let reduce until almost dry. Add the broth and tomatoes. Bring to a boil. Simmer for 40 to 45 minutes or until the lentils are tender and have absorbed almost all of the broth. Add water to thin out the stew as needed. Adjust the seasoning.
- Meanwhile, on a baking sheet lined with a silicone mat or parchment paper, coat the squash with the remaining oil. Season with salt and pepper. Arrange the squash pieces cut-side down on the baking sheet. Bake for 45 minutes or until tender. Let cool.
- Remove the squash flesh from the skin and place in a bowl. Compost the skin. Using a fork, coarsely mash the squash. Adjust the seasoning. Keep warm until ready to serve.
- Meanwhile, in a small bowl, combine the ricotta with the lemon zest. Season lightly with salt. Refrigerate until ready to serve.
- Serve the smashed squash and lentil stew in shallow bowls. Drizzle with olive oil. Top with the ricotta and basil leaves.
Legumes give us a hearty meal in this stew-like dish. Beluga lentils, a variety with small, round, black grains and a nutty taste that goes well with full-bodied sauces, are the pulse of choice here. They are simmered in a broth that is spiced up with diced chorizo and red wine. To balance the flavours, bet on the sweetness of the squash and a dollop of lemony ricotta for the perfect dish to warm up on the first cool days of autumn.