Summary

Ingredients

• 250 g arlic sausae, Turkish
• 200 g lentils, red
• 200 g sheep cheese
• 4 potato (s)
• 2 onions)
• 2 cloves garlic
• 2 tablespoon tomato paste
• 1 bunch parsley, smooth
• 1 liter vegetable stock, instant
• olive oil
• pepper
• possibly mint
• possibly water

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Instructions

1. Cut the sausage and potatoes into small cubes, finely chop the onions and garlic.
2. Heat some olive oil in a saucepan and sauté the onions with the garlic until translucent. Add the sausage, then add the lentils and potatoes and increase the heat. Add the tomato paste and pepper, roast briefly and deglaze with the vegetable stock.
3. Chop the parsley, fold in and let the stew simmer on low heat until the potatoes are tender. Stir every now and then.
4. Finally, cut the sheep`s cheese into pieces and fold in carefully. If you like, sprinkle some mint over the stew and serve with flatbread.
5. The stew thickens a lot. If warmed up later, dilute with a little water or vegetable stock.