Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tbspn         vegatable oil
130       grams         pancetta or diced bacon
12                      good quality sausages (Lincolnshire or similar)
2         onions        roughly chopped
1         large         carrot chopped into small pieces
4         cloves        garlic roughly crushed
3         springs       fresh rosemary
300       grams         Puy Lentils
1 1/2     pints         chicken stock
1         tbspn         white wine vinegar
400       grams         can chopped tomatoes
2         tbspn         chopped flatleaf Parsley

Preparation:

Heat oil in large casserole or very large saute pan with lid. Add Pancetta and sausages, sizzle for 10 mins, turning sausages till brown and sticky. Remove sausages and add onions,carrot and garlic to pancetta. cook for about 3-4 mins until onions soften. Return sausages to pan, and rosemary,stock,lentils , vinegar and tomotoes, season with salt and pepper and bring to the boil, simmer rapidly for 5 mins. Then lower heat, cover and simmer for 45 mins, stirring every so often until lentils are tender.(at this point you can chill and freeze for up to a month) Check sasoning and scatter parsley over dish and serve from pan.

Nutritional Information:

640kcal per serving, protein 39g, carb 37g, fat 37g, saturated fat 13g, fibre 6g, added sugar none, salt 4.24g