2 teaspoons olive oil
1/2 pound spicy sausage (I used merguez, a French sausage)
2 medium-large yellow or white onions, chopped
4-5 large carrots, sliced
3 cloves garlic, minced
1 medium-large zucchini, chopped in 1/2″ thick pieces (approx. the size of quarters)
1 pound dry lentils (I used green but brown is fine too)
2 cups water
3 cups chicken or vegetable stock
1 cup red or white wine
1/2 teaspoon dry thyme
1 teaspoon fresh sage, julienned
1 teaspoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 teaspoons vinegar (sherry, or red or white wine)
1/4 cup chopped fresh parsley, with a little extra for garnish
Warm the olive oil in a large sauce pan over medium-high heat. Add the whole sausages and cook until browned on each side, about 4 minutes per side depending on the thickness of the sausage. Once browned, remove the sausage from the pan, and set aside, covered. Reduce the heat to medium and add the onions and carrots to the sausage oil in the pan. Cook until the onion is beginning to become translucent, about 10 minutes. Add the garlic and cook for one more minute.
Add all the remaining ingredients, with the exception of the vinegar and the parsley. Cover and bring to a boil, then remove the lid and reduce heat until the stew is at a simmer. After the stew has been simmering for about 10 minutes, add the zucchini. Leave the stew to simmer for a further 15-20 minute or until the lentils are tender.
Stir in the vinegar. Serve and top with the fresh parsley.