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In a saucepan, combine the lentils, 1 1/2 cups of beef broth, 1 tbsp garlic and the thyme and bring to a boil over high heat. Reduce the heat, voer and simmer for 30 to 45 minutes, until the lentils are tender. Set aside. In a skillet, heat 2 tbsp broth over medium heat. Add 2 tbsp garlic and the onion and cook for 5 to 6 minutes. Add the sage and cook for 30 seconds. Add the lentils and any cooking liquid, the tomato paste, cloves and the remaining 1 cup of beef broth. Reduce the heat to medium low and simmer for 10 to 15 minutes, until thick yet soupy. Add the sausage and heat for 2 to 3 minutes. Stir in the final 1 tbsp garlic. Ladle into bowls and sprinkle the parsley over the top. Serve immediately.