Step 1

Heat a little of the oil in a large lidded casserole or frypan over medium heat. Brown sausages on all sides. Remove to a plate.

Step 2

Heat remaining oil and cook onion, carrots, celery and fennel for 4-5 minutes until starting to soften. Add zucchini and garlic, and cook for a further minute.

Step 3

Add lentils, tomato and rosemary, then pour over stock. Season well with salt and pepper. Return sausages to pan, poking them in underneath the liquid. Cover with a lid, reduce heat and simmer for 30 minutes until lentils are tender. Remove lid and simmer for a further 10 minutes to reduce liquid slightly.

Step 4

Serve with buttered pasta, or mashed potato and steamed veggies on the side.