Toulouse sausages with red wine & lentils

Warm 2 tsp oil in a wide nonstick frying pan over a high heat, then cook the sausages and fennel together for 7 minutes, reducing the heat if needed, until the sausages are browning and the fennel is caramelised. Cover with a lid and cook for 3-5 minutes more to ensure the fennel is tender.

Add the tomato purée and soffritto, cook for 2 minutes, then stir in the wine, lentils, and 50ml water. Simmer, cover and cook for 5-10 minutes until the lentils are surrounded by sauce and the sausages are cooked through with no pink meat in the middle and the juices run clear. Add a splash more water to loosen if needed. Season then serve scattered with the parsley.