Place to soak the lentils then put the broth in a saucepan with the Laurel leaf and lentils.
Cook for 1 hour and a half.
In a little oil sauté the onion and leeks chopped, add the tomatoes and cut into squares, the mushrooms into pieces and the sausage and shredded Skinless; season with salt.
FRY everything for a few minutes then add the lentils and 15 minutes before the end of cooking.
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
