Lamb And Sausage Soup
|Dried lentils||12 Ounce, dried (1 Package)|
|Water||9 Cup (144 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ham hock||3⁄4 Pound|
|Dry red wine||1 Cup (16 tbs)|
Wash lentils in cold water and drain well; place in a large pan.
Coarsely dice the carrots, and chop the onions.
Add carrots, onions, water, and the salt to the lentils.
Bring this mixture to a boil and add the lamb shanks, ham hock, and 1 cup of the dry red table wine.
Cover and simmer gently for about 2 1/2 hours or until meats are very tender.
If you wish, remove bones and fat from meats and discard; skim excess fat from surface of soup.
Add the garlic sausages, whole or cut in thick slices, and simmer soup for about 20 minutes more.