- ½ cup (125 mL) red lentils (masoor dal)
- 1 cup (250 mL) diced peeled potatoes
- ½ cup (125 mL) scraped carrots, cut into ¼-inch (5 mm) cubes
- Boiling water
- ¼ cup (50 mL) olive oil
- 1 tsp (5 mL)sweet paprika
- ¾ tsp (4 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ¼ tsp (1 mL) turmeric
- 2 cups (500 mL) chopped onions
- ¼ tsp (1 mL) chili flakes
- 2 tbsp (25 mL) finely chopped garlic
- 2 medium tomatoes, cut into ½-inch (1 cm) wedges
- 2 bay leaves
- 1 tsp (5 mL) red wine vinegar
- ½ tsp (2 mL) dried oregano
- ½ tsp (2 mL) dried thyme
- 2 cups (500 mL) cooked chickpeas or 1 can (19 oz [540 mL]) chickpeas, rinsed and drained
- 2 dried figs, cut into ¼-inch (5 mm) cubes
- 1 lb (500 g) spicy sausage (such as merguez, chorizo or spicy Italian)
- 2 tbsp (25 mL) finely minced red onions
- Few sprigs fresh parsley, chopped
- Soak lentils in boiling water to cover for 20 minutes; drain. Bring 5 cups (1.25 L) water to a boil; stir in lentils and cook 5 minutes. Add potatoes and carrots; return to a boil. Reduce heat to medium; cook, stirring very occasionally, for 10 minutes or until the potatoes are tender, but not quite crumbling. Drain, reserving cooking liquid. Set lentils and vegetables aside. Measure out 1 ½ cups (375 mL) of the cooking liquid and set aside. (If there isn’t enough liquid, make up the difference with water.)
- In a large deep saucepan, heat olive oil over medium-high heat. Add paprika, salt, pepper and turmeric; cook, stirring, for 1 minute, being careful not to let the spices burn. Add onions and chili flakes; cook, stirring, 4 minutes until the onions are soft and beginning to catch on the bottom of the pan. Add garlic and cook, stirring, for 1 minute. 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.
- Stir in lentil-vegetable mixture, chickpeas, figs and reserved cooking liquid; bring to a boil. Reduce heat to medium-low and cook for 20 minutes, uncovered, stirring occasionally from the bottom up to avoid scorching. Take off heat, cover and let rest for 10 minutes.
- While stew rests, grill, broil or fry the sausages. Serve stew garnished with sausages, red onions and parsley.