Lentil and sausage stew
2 tbsp fresh ginger, grated
1 chili pepper, chopped
1 onion, chopped
½ l root vegetables, diced; carrots, celeriac, parsley
3 dl green lentils
oil
1 tbsp curry
1 l vegetable stock
1 tin peeled tomatoes
4 fresh sausages (several varieties)
To garnish with
3 tbsp pine seeds
3 tbsp raisins
fresh thyme
Rinse the lentils under running water and drain well. Heat oil in a saucepan or pot and sauté ginger, chili, onion and vegetable dices for a few minutes. Add the drained lentils and curry. Continue sautéing for another couple of minutes. Pour in vegetable stock and simmer for 40 minutes.
Add water, if the stew becomes too thick. Squeeze out fresh sausage from its casing in small balls; do not cook them too long so that they do not swell. If you use cooked sausages, cut them in pieces and fry them in a frying pan so that they become nicely brown. Let the stew simmer another 10 minutes. Roast pine seeds and raisins in a dry pan shortly and sprinkle them on to top to garnish the stew. Lastly add chopped parsley. Serve with bread.
The stew is delicious also as a vegetarian version.