pour the oil into a COLD,heavy bottomed pan,add the sausages,turn on the heat and,when the sausages start to sizzle,adjust your hob to maintain that heat setting.this avoids the sausages splitting.turn to brown on all sides.
remove the sausages & add the bacon/pancetta to the pan.stir until it starts to colour & the fat runs then add the diced veg/garlic & continue to stir for a few minutes.
add the lentils,herbs & mushrooms & turn to coat everything in the flavoured oil for a couple of minutes.return the sausages to the pan & add the stock.bring to the boil,cover with a tight fitting lid & turn down to a gentle simmer.stir occasionally.
after 15/20 minutes of simmering,remove the lid,stir,taste & add salt/pepper to taste.replace the lid & simmer for a further 10/15 mins.after the end of the cooking time virtually all of the liquid should have been absorbed & the lentils still al denté.if not,remove the lid & boil to reduce.
serve with crusty bread & a glass or two of chilled pinot noir
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