Instructions: Dry fry the onion, garlic and the sliced sausage in a nonstick pan for 5 minutes. Add the lentils and boiling water and simmer for about 25 minutes until the lentils are cooked and the water has been absorbed.

If the lentils are in danger of boiling dry, add a little extra boiling water.

Stir the parsley and mint into the lentils and place in a serving dish. Garnish with the eggs and olives and serve hot or at room temperature.

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