lentils chicken sausage preserved lemon - TK

Ingredients

• 1 bell pepper (I like to use orange or red), discard stem and membrane and cut in medium dice
• 1 cup mushrooms (like baby portobello), sliced thinly
• 1 shallot, diced
• 2 chicken sausages (I used spicy Italian), cut lengthwise, then into half moon pieces
• 2 cups spinach from frozen (thawed & drained)
• 1 cup red lentils
• 2 garlic cloves, chopped finely or crushed
• 1 teaspoon cumin
• 2 cayenne peppers or 1 jalapeno pepper, diced (or 1/4 teaspoon dried cayenne)
• 1/2 cup parsley, chopped
• 2 cups vegetable or chicken stock
• 1/2 preserved lemon, diced
• 2 tablespoons olive oil
• Course sea salt (depends on how salty your sausage & preserved lemon are)
• Greek yogurt (plain) to dollop on top if desired