Method

Heat one tablespoon of olive oil in a large, heavy-bottomed frying pan and cook the sausages until browned, then remove them and set aside. Add the rest of the olive oil to the pan. Cook the onion, garlic, carrot and celery for 5-10 minutes, until lightly coloured and softened. Return the sausages to the pan, along with the stock, wine, rosemary and lentils. Season with salt and pepper. Bring to the boil, then simmer for 30 minutes until the lentils have softened. Check the sausages are cooked right through and remove the rosemary sprig before serving.

Nutritional information per serving: 2265 kilojoules, 37 grams protein, 40g carbohydrate, 23g fat (8g saturated).