Pour the lentils into a colander and rinse under cold running tap water. Cover with tap water in a baking dish and let soak over = night. The following day, drain properly in a colander.
Dice the bacon. Separate the onion as ditto the garlic from the peel and chop finely. Clean or wash the carrots as ditto the potatoes, separate them from the peel and cut them into 5 mm cubes.
Clean the leek, rinse and chop into 5 mm rings.
Heat the oil in a saucepan of the appropriate size and sauté the bacon, onion and garlic cubes until translucent. Add the carrots, potatoes and leek and sauté for 3 to 4 minutes.
Add the parsley, the cloves and the bay leaf spice, season with salt and pepper. Pour the meat broth and add the lentils. Let it boil once, reduce the heat and simmer for 45 minutes.
Take out the cloves and the bay leaf spice. Blend half of the meat broth in portions in a hand mixer until it becomes a fine puree and add it back to the remaining meat broth in the saucepan.
Skin the sausages, cut into 3 mm thick slices and add. Heat the broth again and let it simmer for another 5 minutes.
Serve the broth on plates and sprinkle with parsley.
Our tip: Use bacon with a fine, smoky note!
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