Lentil Coriander Stew

• 1 pound Italian-style turkey sausage links, sweet or spicy
• 2 large onions, sliced thin pole to pole
• 2 1/4 teaspoons toasted and ground coriander seeds
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground ginger
• 2 cups dry lentils (use French if you have them but plain old regular ones also work here)
• 1 lemon, zested and juiced
• Greek yogurt and thinly sliced lemon, for garnish

1. Slice sausages into 1/2-inch coins. Brown in a dutch oven over medium heat until lightly browned. Add onions and stir. Cover pot and cook until onions are tender but not browned, about 10 minutes. Drain off excess fat.
2. Stir in coriander, salt, and ginger. Add lentils and 7 cups of water. Bring to a boil then reduce heat to a simmer. Cover and simmer 50 minutes. Stir in lemon zest and juice. Taste for seasoning. Add a grind of pepper if you like.
3. Serve in bowls with a dollop of yogurt and a thin slice of lemon.

sausage, onions, ground coriander seeds, salt, ground ginger, lentils, lemon, yogurt

Taken from food52.com/recipes/25776-lentil-coriander-stew (may not work)