Squeeze the meat from the sausages
into a large bowl. Add the fennel seeds
and mix well with your hands. Shape the
meat into 16 walnut-sized balls.
Heat 1 tsp of the oil in a large non-stick
frying pan. Fry the meatballs for 5 mins,
turning regularly, until golden but not
completely cooked through. Remove
to a plate.
Add the rest of the oil to the pan, tip in
the onion, carrots and fennel, cover and
let the veg sweat over a gentle heat for
10 mins until softened. Stir now and then.
Uncover the vegetables, turn up the
heat and let them start to colour here
and there. Stir in the garlic, sizzle for
1 min, then splash in the wine and let it
reduce by half. Stir in the lentils, tomato
purée and stock. Cover and simmer for
25 mins or until the lentils are almost
tender. Add the sausageballs, plus a
splash of water if the pan is looking a
little dry. Cover and simmer for a further
10 mins until the meat is cooked through.
Squeeze over the lemon juice, season to
taste and scatter with parsley to serve.