Chilean red lentil and pumpkin stew with sausage and merkén sopaipilla crunch

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the sopaipilla pieces on a baking sheet, toss them with 1 tablespoon olive oil and 1 teaspoon merkén, and bake for 10 to 12 minutes, stirring halfway through, until golden and crisp. Set aside.

2. 2

   2. Heat a large pot over medium-high heat. Add the sausage and brown it for 6 to 8 minutes, stirring, until it releases some fat and is deeply caramelized. Remove the sausage and set aside, leaving 1 to 2 teaspoons of fat in the pot.

3. 3

   3. Add the remaining tablespoon of olive oil to the pot along with the onion and carrot. Cook over medium heat for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   4. Add the paprika, cumin, oregano, half of the merkén, salt, and black pepper. Stir for 30 seconds to bloom the spices. Pour in the white wine and scrape the bottom of the pot to release the browned bits; cook for 2 minutes so the alcohol evaporates.

5. 5

   5. Add the tomato puree, rinsed red lentils, pumpkin, and hot broth. Mix well and bring to a gentle boil.

6. 6

   6. Once boiling, reduce the heat to medium-low, partially cover, and cook for 20 minutes, stirring occasionally, until the lentils are tender and the pumpkin starts to break down.

7. 7

   7. Return the browned sausage to the pot and cook for 8 to 10 minutes more at a gentle simmer, until the stew thickens and turns creamy. If it becomes too thick, add a little more hot broth or water.

8. 8

   8. Turn off the heat and add the lemon juice and half of the chopped cilantro. Taste and adjust with more salt, pepper, or merkén if desired.

9. 9

   9. Serve the stew very hot, finish with the remaining fresh cilantro, and top each serving with the merkén sopaipilla crunch just before serving.