Heat the oil in a large casserole
or very large sauté pan with a lid.
Add the pancetta and sausages
and sizzle for 10 minutes, turning
the sausages occasionally until
nicely browned and sticky. Scoop
the sausages out on to a plate.
Add the onions, carrot and garlic
to the pancetta and continue to
cook for 3-4 minutes until the
onions soften. Return the
sausages to the pan and add the
rosemary, lentils, stock, vinegar
and tomatoes, then season with
salt and pepper. Bring to the boil and simmer rapidly for 5 minutes,
then lower the heat, cover and
simmer for 45 minutes, stirring
every so often until the lentils are
tender. (It can now be chilled and
frozen for up to 1 month.) Check
the seasoning, scatter over the
parsley and serve from the pan
with a winter leaf salad.