Chili with lentils and pumpkin

Ingredients:

• 1/2 Hokkaido pumpkin (about 350 g)
• 200 gr. chorizo
• 2 chili peppers
• 2 heads of onions
• 2 cloves of garlic
• 125 g of plated lentils
• 125 g Beluga lentils (black)
• 2 tablespoons of vegetable oil
• 4 tomatoes
• Salt, ground black pepper
• 1 teaspoon each of ground cumin and coriander

Preparation:

1. Wash and slice the pumpkin. Scrape out the seeds with a spoon and dice the flesh and skin. Remove the skin from the sausage. Slice the sausage in half lengthwise, then into rounds. Peel the chili pepper, cut it lengthwise, remove the seeds, wash, and chop very finely. Peel the onion and garlic and finely dice. Rinse both types of lentils separately and drain.
2. Heat vegetable oil in a large saucepan and fry the sausage. Add the pumpkin, sauté for 3-4 minutes, and remove from the pan. Sauté the chili, onion, and garlic in the remaining sausage fat. Add the lentils and simmer for a little longer. Add 1 liter of water, bring to a boil, and simmer for about 20 minutes.
3. Add the pumpkin mixture and Beluga lentils and cook for about 20 minutes more. Wash the tomatoes and cut them into large cubes. About 10 minutes before the end of cooking, add them to the pan and simmer. Season the lentil chili with salt, pepper, cumin, and coriander to taste and divide among bowls.