Ingredients: 1 kg calf breast, with some fat on
100g smoked goose breast, cut into thick slices
3 sausages of a superior quality
Freshly ground black pepper
2 onions, coarsley chopped
2 garlic cloves, chopped
30g margarine, butter flavoured
2 tb sp. olive oil
2 sprigs thyme
4 sprigs parsley
1 sprig rosemary
300g lentils, washed
2 cups water
Directions: Dice the meat into fairly large cubes, about 5cm. Season with salt and pepper. In a large saucepan heat the margarine and oil, and brown the meat cubes well from all sides.Transfer the meat to a bowl. In the same saucepan fry the sausages lightly, remove. Now fry the onions, smoked goose breast and garlic cloves, until golden. Place the meat back to the saucepan and stir.
Add the herbs, spices and water to the pan, bring to boil, cover and simmer for 1/2 hours.
Add the lentils, stir and cook for an additional hour or, until the meat is tender and the lentils are cooked through.
Add the sliced sausages, simmer for15 minutes. Taste and correct the seasoning