Clean the pumpkin, wash it, cut it in half, remove the seeds. Cut the flesh into cubes. Halve sausage lengthwise and cut into slices.
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel onion and garlic and chop finely. Heat the oil in a pot. Sauté pumpkin and sausage for 3-4 minutes, turning, and remove.
Steam onions, garlic and chillies in hot frying fat until transparent. Add brown lentils, fry briefly. Add half of the stock and simmer openly for about 20 minutes (or until the lentils are soft). Pour in the remaining stock and approx. 300 ml water gradually. Wash and clean the tomatoes and cut into large cubes
Approx. 10 minutes before the end of the cooking time, add the belugalin lentils, pumpkin, tomatoes and sausage and simmer. Finally stir in caraway and coriander, season with salt and pepper and serve