Sausage, Quince And Lentil Stew

• 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

1. 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.
2. 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.

olive oil, onions, garlic, passata, coconut milk, red lentils, lamb sausages, red chillies, parsley, ground cumin, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/16986 (may not work)