Spicy cooked lentils with spicy pepper sausage

Ingredients for 2 servings:

• 130 g coconut water
• 30 g orange juice
• 1 tbsp lemon juice
• 2 tbsp rice wine vinegar, dark, spicy
• 2 tbsp, levelled coconut blossom sugar, brown
• 120 g brown lentils (preferably Pardina lentils)
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 30 g carrot(s)
• 2 tbsp sunflower oil
• 2 cinnamon sticks, approx. 8 cm
• 6 cloves
• 3 bay leaves, dried
• 4 medium-sized allspice berries
• ½ tsp jalapeño pepper
• 2 Bockwurst for grilling, hot seasoned
• 3 tbsp sunflower oil
• 2 tbsp spring onions, green part only
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The dish, which tastes of lentils and coconut, is a creation of modern Balinese cuisine.

Place all the ingredients for the broth in a pot and simmer for 2 minutes. Allow to cool to lukewarm. Add the lentils to the broth and mix. Let it simmer for 2 hours. Peel the onions, garlic cloves, and ginger and chop into small pieces. Slice/cut the washed and peeled carrot crosswise into thin sticks. Cut the green part of the spring onion crosswise into thin strips or rings. Sauté the onions, garlic cloves, ginger, and carrot sticks in the sunflower oil and set aside. Place all the spices in a bowl. Crush the allspice berries first. If you have a spice egg (a sealable sieve), add all the spices except the jalapeño pepper to the egg and seal it tightly. Set the spices aside. Add all the spices to the lentils and cook until the lentils are tender (20 to 30 minutes). After 15 minutes, add the sautéed vegetables and stir in. Make diagonal cuts about 2 mm deep on one side and on the opposite side of the sausages. Heat the sunflower oil and fry the sausages over moderate heat until browned all over. After 20 minutes, simmer for 15 minutes, then remove the cinnamon sticks, cloves, and bay leaves. Once the lentils are cooked, divide them among the serving plates. Add the sausages, sprinkle with the spring onions, and garnish with flowers and leaves, if desired. Serve and enjoy.