500 ml brown lentils
1 kg breast of lamb, sawn into portions
2 onions, chopped
2 cloves garlic, chopped
3 carrots, sliced
2 stalks celery, cut into pieces
7-10 ml salt
Freshly ground black pepper to taste
1 sprig fresh thyme or 5 ml dried
1 sprig fresh rosemary or 5 ml dried
1 bay leaf
500 ml meat stock
30 ml vinegar
250 g smoked sausage
Place lentils in smaller potjie, cover with cold water and bring slowly to the boil.
Boil for 5 minutes.
Remove from heat, but keep lid on and soak for 1 hour.
Drain and set aside until required.
Heat larger potjie well and brown meat a few pieces at a time.
Add onion, garlic, carrots and celery and sauté until onion is transparent.
Heat salt, pepper and herbs with stock and vinegar and add to meat.
Make sure the lentils are completely covered with liquid.
Add more liquid if necessary.
Cover with lid and simmer for 1.5 – 2 hours or until lentils and meat are tender.
Make incisions in sausage and place on top of lentils.
Replace lid and simmer for another 15 minutes or until sausage is heated through.
Remove sausage, cut into slices and replace.
Stir carefully to mix.
Serve with a mixed green salad.