Lentil stew with pumpkin, parsnip and grill sausage

Halve the pumpkin and remove the seeds. Cut the pumpkin with skin into pieces and then into cubes.

Cut the pasty pastry into slices of 1 cm thick. Cut the grill sausage into slices of 1 cm thick.

Heat olive oil in a frying pan and gently fry the onion and garlic.

Scoop the pumpkin, parsnip and ras el hanout through and fry for 2-3 minutes.

Add the lentils and stock and bring the dish to the boil while stirring. Smother the covered over lightly in 15 minutes. Stir frequently.

Place the slices of grill sausage side by side in a frying pan and fry on medium-high heat for 4-6 minutes until golden brown, after 2-3 minutes.

Serve the stew with slices of grill sausage on top and sprinkle with parsley.