Red lentil goulash

I had had a bag of red lentils lying in the cupboard for a while and decided to make a rare bacon free goulash.

Ingredients:
- olive oil
- 2 medium-large onions, coarsely chopped
- 2 sausages, sliced
- 1 L (1 quart) beef tongue broth
- 500 g (1 lb) dry red lentils
- 2 green chillies, seeds removed, chopped
- 2 red chillies, seeds removed, chopped
- 4 cloves garlic, crushed
- fresh marjoram
- 130 g (4.5 oz) fresh shiitake mushrooms, sliced
- salt

The onions and sausages were sautéed in the oil for a few minutes before adding the broth and the rest of the ingredients. After bringing to a boil, the heat was reduced and the pot was covered to allow simmering for an hour. Finally, seasoned to taste with salt and served with rice.

The result wasn't quite as red as I'd naively hoped for, but I found the golden yellow colour quite pretty nonetheless.