First, cook the lentils according to the producer's instructions. The fastest and easiest way to get the lentil soup ready is to get pre-cooked lentils.
Peel garlic, onions, and carrots. Slice garlic into thin pieces, chop onions roughly. Cut carrots lengthwise and slice into half-circles. Dice smoked sausage into ½-inch pieces.
In a pot with a thicker bottom, melt lard over medium heat until shimmering. Start frying the prepared ingredients in this order:
Add carrots, fry while stirring for about 5 minutes.
Throw in smoked sausage. Fry for another 3-5 minutes.
Add onions, sauté for 1 minute until translucent.
As the last step, add sliced garlic and fry for 1 minute, but not longer, else garlic gets brown and will taste bitter.
Add ⅔ of cooked lentils. Reserve 1 cup of broth, pour the rest in the pot. Season with salt and pepper. Bring to a boil, then reduce to a minimum, let it simmer for 5-10 minutes.
Meantime, mix the ⅓ of remaining lentils with 1 cup of broth with an immerse mixer. Add in the pot.
Add dried marjoram (always at the end of cooking), stir well, and you're done!