Cook the lentils in lightly salted water until tender, then drain.
Meanwhile, chop together the onion, celery, carrot, and marjoram leaves. Put in a pan (preferably earthenware) with the oil and sauté over low heat for 5 to 6 minutes, or until tender. Skin 1 sausage, crumble the meat, add to the pan, and cook until the sausage fat has completely melted. Add the wine and let it evaporate