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1
Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion.
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2
Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes).
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3
Add the lentils, stir well and then cover generously with cold water.
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4
Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed.
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5
I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself.
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6
So, wait and taste.
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7
And remember, you can of course cook the lentils in advance.
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8
Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic.
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9
Cook for a few minutes then add and brown the sausages.
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10
When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up.
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11
Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes.
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12
Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
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13
Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy.
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14
Sprinkle over some flat-leaf parsley.
