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1
Soak lentils in boiling water to cover for 20 minutes; drain.
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2
Bring 5 cups (25 L) water to a boil; stir in lentils and cook 5 minutes.
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3
Add potatoes and carrots; return to a boil.
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4
Reduce heat to medium; cook, stirring very occasionally, for 10 minutes or until the potatoes are tender, but not quite crumbling.
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5
Drain, reserving cooking liquid.
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6
Set lentils and vegetables aside.
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7
Measure out 1 1/2 cups (375 mL) of the cooking liquid and set aside.
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8
(If there isnt enough liquid, make up the difference with water.)
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9
In a large deep saucepan, heat olive oil over medium-high heat.
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10
Add paprika, salt, pepper and turmeric; cook, stirring, for 1 minute, being careful not to let the spices burn.
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11
Add onions and chili flakes; cook, stirring, 4 minutes until the onions are soft and beginning to catch on the bottom of the pan.
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12
Add garlic and cook, stirring, for 1 minute.
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13
Add tomatoes, bay leaves, vinegar, oregano and thyme; cook, stirring, for 2 to 3 minutes or until tomatoes are starting to break up and a sauce forms.
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14
Stir in lentil-vegetable mixture, chickpeas, figs and reserved cooking liquid; bring to a boil.
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15
Reduce heat to medium-low and cook for 20 minutes, uncovered, stirring occasionally from the bottom up to avoid scorching.
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16
Take off heat, cover and let rest for 10 minutes.
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17
While stew rests, grill, broil or fry the sausages.
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18
Serve stew garnished with sausages, red onions and parsley.
