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.
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