Risotto with Lentils and Sausage Patty

Cook on low heat for half an hour, gradually adding the rest of the hot clear soup and stirring once more.

Heat 2 tbsp. oil in a saucepan and sauté the other half of the onions until soft. Squeeze 1 clove of garlic and add it to the soup. Add lentils and fill up with 300 ml vegetable soup. Cover and cook at low temperature for 25 minutes.

Chop 5 sage leaves. Squeeze the sausage meat out of the sausages and knead together with chopped sage. Form 16 meatballs and place on a lightly oiled plate. Heat 1 tbsp. oil in a non-stick frying pan, fry 10 sage leaves briefly and drain on kitchen roll. Fry the meat loafs in the frying fat until golden brown on each side. Fold half of the Parmesan into the risotto, arrange with drained lentils, meat loaves and sage leaves. Add the rest of the Parmesan. Serve with beer.

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