You will need:
200g Italian brown lentils
2 x 320g packs of Jane Russell’s Toasted Fennel and Chilli Sausages
1 stick of celery
1 medium onion
1 bulb of garlic (ideally fresh, new season)
150 ml dry white wine
2 tsp smoked Spanish paprika (dulce)
1 dsp tomato puree
1 x 400g can tomatoes
a bunch of flat-leaf parsley
Bring the lentils to the boil in water (it needs to come about 5cm above them) then turn down the heat and simmer until tender. This takes about 15 to 20 minutes. Then drain but reserve the cooking water for later.
Heat the olive oil in a heavy pan and brown the sausages, then take them out of the pan and put aside. Take the pan off the heat.
Dice the celery finely, peel the onion and chop. Put the pan back on a very low heat and add the celery and onion. Cook very gently, stirring frequently, for five minutes. Peel each clove of garlic and slice finely, then add to the pan and cook, very gently, for a further five minutes. Don’t let this mixture brown; you just want it all to soften.
Now add the paprika and raise the heat to medium. Stir for 1 minute, then add the tomato puree and stir for a further minute. Raise the heat to full and add the wine. Allow to bubble for 2 minutes to burn off the alcohol, then add the tomatoes, bring to the boil and then turn down the heat to a simmer.
Cook for 10 minutes then add the sausages and cook for a further 5 minutes. Now add the lentils and stir. Adjust the liquidity of the dish by adding as much of the lentil cooking liquid as required. Adjust the seasoning with salt and pepper as you wish.
Chop the parsley and stir in half; scatter the other half on top and serve.