Lentil Coriander Stew

1. 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. 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. 3

   Serve in bowls with a dollop of yogurt and a thin slice of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.