Serves 4-6

2 tbsp olive oil

2 shallots, finely diced

3 stalks of celery, along with the centre leaves, finely diced

2 large carrots, finely diced

2 fresh bay leaves

4 pork sausage links, casings removed

2 cloves of garlic minced

salt and pepper

1 tbsp tomato paste

350 grams brown lentils or de Puy lentils

4L good chicken stock (or water)

2 cans crushed tomatoes (398ml cans) OR 1 680ml Jar of good passata

handful of chopped fresh flat leaf parsley

grated parmigiano for garnish

In a large dutch oven or heavy pot, heat the oil along with the shallots, celery, carrots and bay leaves over medium heat. Cook for 3-4 minutes, stirring occasionally.

add in the sausage meat, breaking it down into smaller peices with a wooden spoon. cook for a further 6-8 minutes, until the water has evaporated and the meat begins to brown

add in the garlic and season with salt and pepper. stir and cook for 2-3 minutes.

make a small clearing in the centre of the pot and add the tomato paste. leave to sear for 1 minute, before stirring into the meat mixture.

add in the lentils along with the stock and tomato, stir. bring to a low boil. Cover then reduce heat to low and simmer for 20-22 minutes

check the lentils for doneness. They should be tender, not mushy. Cook for a further 4-6 minutes if needed

stir in the parsley and serve hot with parmigiano on top