Heat oven to 220C/200C fan/gas 7.
Heat half the oil in a non-stick pan and
soften the onion for 5 mins. Stir in the
lentils, pour over the stock, then cover
and simmer for 25 mins until the lentils
are just cooked and most of the liquid
has evaporated. If the lentils look dry
before they’ve finished cooking, splash
in a little water.
Meanwhile, put the sausages in a small
roasting tin, drizzle with the remaining
oil and roast for 25 mins – adding the
tomatoes with 8 mins to go and giving
the tin a good shake. Season the lentils,
then spoon onto plates and top with the
sausages, tomatoes and any juices.