Sausage, Quince And Lentil Stew - cooking recipe

Ingredients

3 tbsp olive oil
200 g quinces, peeled, cored and thinly sliced
2 None onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
200 ml passata
400 ml coconut milk
500 ml vegetable stock
200 g red lentils
4 None lamb sausages
2 None red chillies, deseeded and cut into rings
15 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon

Preparation

Heat 2 tbsp oil and 1/2 cup water in a saucepan. Add the quince, cover and cook for 7 mins, stirring occasionally. Add the onions and garlic and cook for 1 min, then stir in the tomato puree, coconut milk and vegetable stock. Stir in the lentils, bring to a boil and simmer for 15 mins. Stir in the chilies.
Meanwhile, heat the remaining oil in a frying pan and cook the sausages for 4-5 mins, turning, until browned all over. Remove from the pan and cut into chunks. Add to the stew along with the parsley. Simmer for 5 mins. Stir in the cumin and cinnamon and season. Serve garnished with parsley.