Partridges With Lentils

Preparation:

Preparation: Cook the lentils by salting them towards the end of cooking; keep their water aside. In a pan, brown the thinly sliced onion and the chopped partridges in the lard; add the lentils with a little of the cooking water in which the sauce was dissolved. Cook adding from time to time more lentil water as needed to keep the sauce small.