Summery lentils with lamb sausages

Name: summery lentils with lamb sausages
Total time: 25 min
Yield: 4
Ingredients: 4 lamb sausages; 2 tablespoon butter; 1 winter carrot; 2 teaspoon cumin; 1 toe garlic; 250 ml water; 5 teaspoon cinnamon; 5 chicken boullion cube; 300 gram lentils; 1 lime; 3 spring onions; 800 gram mashed potatoes; 4 tablespoon olive oil; 6 tablespoon coriander

Ingredients

Directions

Heat a frying pan over medium heat and fry the lamb slices in half of the butter until done in 10 minutes; turn them occasionally.
Meanwhile cut the carrot into very small cubes.
Remove the cooked lamb sausages from the pan, put the carrots, cumin, chopped garlic and cinnamon in the hot pan.
Fry for 5 minutes, then extinguish with the water and the crumbled stock cube.
Bring to boil.
Drain the lentils and simmer for 5 minutes.
Grate the peel of the lime very thinly and add.
Squeeze the lime.
Cut the lamb slices into slices and warm again.
Cut the spring onions into thin rings and heat for 3 minutes in the rest of the butter in a non-stick pan without coloring.
Add the mashed potatoes and heat over medium heat until the mash is warm.
Divide the puree over warm deep plates.
Divide the lentils and lamb slices over them and sprinkle with lime juice, olive oil and chopped coriander.