Ingredients

  • 1.5 liters of beef broth
  • 250 g of lentils
  • 2 pieces of morto sausage
  • 1 onion
  • 2 cloves garlic
  • 30 g butter
  • 1 bunch of lamb (thyme, bay leaf, rosemary)
  • Salt and pepper

Preparation:

  1. Wash the lentils quickly under running water. Peel a squash, grate it and chop the onion. Peel a squash, grate it and squeeze the juice.
  2. Fry onion and garlic in butter in a frying pan. Add the lentils and the bouquet. Salt and pepper to your liking. Moisten with beef broth. Cook for 45 minutes on medium heat և almost covered (just move the lid of the pan to leave a very small opening).
  3. At the same time, cut the Morteau sausages into slices, then four at a time, to make small pieces. Fry them until brown. Book.
  4. Remove the lamb from the bouquet. Mix the preparation until you get the desired texture. If the soup seems too runny, do not hesitate to cook it for a few minutes on medium heat և with the lid open, so that it is slightly reduced. Conversely, if it seems too thick, add a little water.
  5. Immediately before serving, add the pre-fried sausage pieces to the soup.