Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 200 g Smoked Sausage (e.g., Spanish Chorizo), diced into 1 cm cubes
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 2 Tsp Sweet Smoked Paprika (Pimentón de la Vera)
  • ½ Tsp Chilli Flakes (optional, for heat)
  • 400 g Butternut Squash, peeled, seeded, and cut into 2 cm cubes
  • 1 cup Brown or Green Lentils, rinsed thoroughly
  • 1 tin (400 g) Chopped Tomatoes
  • 1 litre High-quality Chicken or Vegetable Stock (low sodium)
  • 2 Bay Leaves
  • 1 Tsp Dried Thyme
  • Salt and Freshly Ground Black Pepper, to taste
  • Small bunch of Fresh Parsley, chopped (for serving)
  • A splash of Sherry Vinegar or Balsamic Vinegar (optional, for brightness)

Instructions:

  1. Render the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the diced smoked sausage and sauté for 5–7 minutes until the fat has rendered and the sausage pieces are browned and crispy. Remove the sausage pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 8–10 minutes, stirring often, until the vegetables have softened significantly and the onions are slightly caramelised.
  3. Bloom Spices: Add the minced garlic, tomato paste, smoked paprika, and chilli flakes (if using). Stir well and cook for 1 minute until the spices are fragrant and the tomato paste has darkened slightly.
  4. Combine Main Ingredients: Add the cubed butternut squash, rinsed lentils, chopped tomatoes, bay leaves, and dried thyme to the pot. Stir to combine thoroughly with the vegetable base.
  5. Add Liquid and Simmer: Pour in the stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot partially, and maintain a gentle simmer.
  6. Cook Until Tender: Allow the stew to simmer for 45–55 minutes, or until the lentils are completely tender and the butternut squash is easily pierced with a fork. Stir occasionally to prevent sticking.
  7. Adjust Consistency and Season: If the stew is too thick, add a splash more stock. If too thin, simmer uncovered for 10 minutes. Stir the reserved crispy sausage back into the stew. Remove the bay leaves. Taste and season generously with salt and freshly ground black pepper.
  8. Serve: Just before serving, stir in a small splash (about ½ teaspoon) of Sherry or Balsamic vinegar for brightness. Ladle into bowls and garnish with fresh parsley.