• 450 g brown lentils (soaked overnight, rinsed and drains) or use red lentils
• 2 – 5 slices of bacon, chopped
• 3 – 5 cooked sausages, chopped or sliced
• 1 onion diced
• 2 cloves garlic, minced
• 3 large carrots, diced
• 3 large celery stalks, diced
• 6 cups chicken broth, vegetable stock or water
• 2 Tbs tomato paste (optional)
• 1 bay leaf (optional)
• 1 tsp dried herbs (thyme, oregano or mixed)
• ¼ bunch fresh parsley, finely chopped
• Salt and pepper to taste (if needed)

1. Soak lentils overnight in filtered water and set aside. If you miss this step just use red lentils and give them a good rinse.
2. If you need to cook the sausages now, just pop them under the grill until cooked through while you prepare the rest of the recipe.
3. Heat a large, cooking pot with a lid on medium heat. Add chopped bacon and cook through until it’s browned and the fat has rendered out. About 5 minutes.
4. Remove the bacon and set aside. To the bacon fat, now add the chopped onion, celery and carrot to soften to the pot. Stir frequently scraping off any brown bits from the pan. If needed add a little extra olive oil.
5. After 5 minutes add dried herbs and garlic and cook for a further couple of minutes.
6. Add the lentils, bacon, broth or stock, bay leaf and tomato paste. Bring to the boil then reduce to simmer, giving it a good mix. Partially cover the pot with a lid and cook for 20 minutes.
7. Now add the sliced or cubed cooked sausages and cook for a further 20 minutes, mixing through occasionally.
8. Turn off the heat and sprinkle fresh parsley and check for seasoning. If needed and a pinch of salt and pepper.

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

Make sure to check the sausage ingredients. I tend to go for gluten free, organic beef sausage.