There's an excellent selection of quality sausages out there from wild boar to venison and everything in between - any of them would work with this recipe.
2 to 3 sticks of celery
1 large red pepper
1 large onion
3 to 4 mushrooms
50 grams of Parmesan
2 cloves of garlic
2 bay leaves
1 red chilli
Table spoon of tomato puree
300 ml of water or veg stock
If your using dried lentils then pre-cook them for 15-20 mins or until tender.
Heat a little olive oil and fry the chopped garlic and chilli for a few seconds.
Add the bay leaves, chopped celery, pepper, mushrooms and onions and cook for 15 mins.
Meanwhile cook the sausages under the grill, turning occasionally.
Drain the lentils and add to the pan with the chopped tomatoes and sun dried tomatoes, tomato puree and stock and cook for another 5 minutes.
Grate half the Parmesan into the pot and season to taste before serving onto four plates.
Remove the sausages from the grill, thickly slice and place on top of the lentils and vegetables.
Throw over a few leaves of basil and the rest of the Parmesan.
And there you go, a quick an easy meal for all to enjoy