The lentils is cleaned, pour enough cold water and boiled for 1 hour to boiling, allowing the liquid to boil off its entirely. Bacon cut into cubes. Onions and carrots finely. Potatoes and parsnips cut into cubes for moussaka. In the pan heat up the cubes of bacon while you put fat and sizzled. Add the oil and onions, fry is, until the onion becomes glass. Add sliced ​​carrots and fry for about 2 minutes. Dusted the sugar and fry for another minute, stirring. Pour a smashed tomato, pepper, dry broth and cloves. Allow to boil and remove from heat. When the lentils are cooked, is added to it in the prepared pan sauce. Put the potatoes and parsnips and make up water as it is slightly covered everything. Boil for about 10-15 minutes to boil the potatoes, but not collapse. During cooking the dish was stirred constantly and, if necessary, make up a little hot water. Dopodpravya with salt and pepper, put it finely chopped parsley and cut into rings of skinless sausages. Remove from heat. Allow to stand for about 10 minutes before serving. The dish is thick, not soup. If you happen to remained more liquid can be thickened with 1 -2 tbsp mashed potato powder. * The tomatoes can be substituted with 2-3 tbsp tomato puree or 3-4 fresh grated tomatoes. * Do not miss cloves, it gives the dish warm fragrance and fits perfectly with the ingredients. * I used the Viennese skinless sausages, but also Krakow becomes very fragrant. Slightly smoky aroma affect wonderful flavor of the whole dish. Do not use skinless sausages, do not like raw.