Beluga Lentils with Chorizo and Red Wine Squash Smash

Name: Beluga Lentils with Chorizo and Red Wine Squash Smash
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup beluga lentils (rinsed); 2 cups chicken broth (low sodium); 200 grams fresh chorizo (sliced); 1 cup red wine (full-bodied); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon olive oil; 500 grams butternut squash (peeled and cubed); 2 tablespoons butter; 1 pinch nutmeg (freshly grated); to taste salt and pepper

60 min 4 servings Medium

All Recipes

Beluga Lentils with Chorizo and Red Wine Squash Smash

Savoury beluga lentils cooked with spicy chorizo and red wine, paired with a creamy squash mash.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Beluga lentils, named for their resemblance to caviar, are a versatile and nutritious legume that pairs beautifully with spicy chorizo and rich red wine. This dish brings together the earthy flavours of the lentils with the warmth of chorizo, creating a comforting meal that is both hearty and satisfying. The accompanying squash mash adds a creamy and slightly sweet contrast, balancing the dish perfectly. This is not just a side; it can stand alone as a main course or be paired with a simple green salad for a complete meal.

Ingredients

Servings

Lentils and Chorizo

Squash Mash

Instructions

Cook the chorizo

In a large pot, heat olive oil over medium heat. Add the chorizo slices and cook until browned, about 5 minutes.

Pro tip: Ensure chorizo is cooked through to release its oils and flavours.

Sauté aromatics

Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.

Add lentils and liquids

Stir in the beluga lentils, chicken broth, and red wine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until lentils are tender.

Pro tip: Do not overcook lentils to prevent them from becoming mushy.

Prepare squash mash

While the lentils cook, boil butternut squash in salted water until tender, about 15 minutes. Drain and mash with butter, nutmeg, salt, and pepper.

Pro tip: For a smoother mash, use a blender or food processor.

Combine and serve

Once lentils are cooked, taste and adjust seasoning. Serve the lentils and chorizo over a bed of squash mash.

Pro tip: Garnish with fresh parsley for a pop of colour.

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Tips & Tricks

<ul><li>Use fresh chorizo for the best flavour; pre-cooked may not release enough oils.</li><li>Choose a robust red wine to complement the spices in the chorizo.</li><li>Cook lentils until just tender to maintain their shape and texture.</li></ul>

Serving Suggestions

Serve this dish warm, allowing the flavours to meld together beautifully. It pairs wonderfully with a crusty baguette or a side of steamed greens. For make-ahead convenience, the lentils and squash can be prepared a day in advance and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to three days.