Lentil stew with quinces and lamb sausages

Name: Lentil stew with quinces and lamb sausages
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Quitten (ca. 200 g); 3 TABLESPOONS Olive oil; 2 Onions; 2 Garlic cloves; 250 g strained tomatoes; 1 can(s) (400 ml) Coconut milk; 500 ml Vegetable broth; 200 g red lentils; 2 red chillies; 4 Lamb sausages (approx. 90 g each); 1/2 bunch Parsley; 1/2 TEASPOON ground cumin; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Quitten (ca. 200 g)
3 TABLESPOONS Olive oil
2 Onions
2 Garlic cloves
250 g strained tomatoes
1 can(s) (400 ml) Coconut milk
500 ml Vegetable broth
200 g red lentils
2 red chillies
4 Lamb sausages (approx. 90 g each)
1/2 bunch Parsley
1/2 TEASPOON ground cumin
1/2 TEASPOON Cinnamon
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash and quarter the quinces and cut out the core. Peel the quinces and cut the flesh into thin slices. Heat 2 tbsp. oil and 100 ml water in a saucepan. Cover the quince slices and steam for 7-8 minutes, turning occasionally.
2
Peel onions and garlic, dice finely and add to the quinces. Continue steaming for about 1 minute, add tomatoes, coconut milk and vegetable stock. Add lentils, bring to the boil and simmer for about 20 minutes.
3
Clean, wash and cut the chillies into rings, removing the seeds. Add the chillies to the lentils and cook with them. Heat 1 tablespoon of oil in a frying pan. Fry the sausages for 4-5 minutes. Wash parsley, dab dry, pluck leaves from the stalks.
4
Chop the leaves, except for a few for garnishing. Cut the sausages into pieces. Add the sausages and chopped parsley to the lentils about 5 minutes before the end of the cooking time. Season stew with cumin and cinnamon and season with salt and pepper.
5
Arrange and garnish with remaining parsley.