Rinse and dry the lamb and cut into cubes. Fry in hot fat.
Season. Add bacon and onion cubes, fry briefly.
Add wine and clear soup and cook for 15 minutes. Add lentils, bay leaf spice and chopped soup vegetables. Cook for another 15 minutes. Add drained beans and continue cooking for about 15 min.
Season to taste. Serve with parsley.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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