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1
First things first, get your salsa on the go.
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2
Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chilli, and fry on a gentle heat for 10 minutes until the onions are soft and sweet.
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3
Now turn the heat up and add your red wine vinegar it will steam and might even make you cough but this is a normal reaction!
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4
Then turn the heat down to low and add your tinned tomatoes, chopped up.
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5
Simmer slowly for half an hour while you get on with your lentils.
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6
Preheat the oven to 200C/400F/gas Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stalks from the parsley.
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7
Simmer for around 20 minutes, making sure that youve got enough liquid covering the lentils.
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8
Toss your sausages in a little olive oil and put them in a roasting tray in the preheated oven for 25 minutes or until golden and crisp.
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9
Drop your broccoli into a pan of boiling water for a few minutes when the sausages come out of the oven.
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10
When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
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11
Once the lentils are cooked, remove the parsley stalks and bay leaf and pour away most of the water from the pan.
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12
Mash the garlic cloves up with a spoon, mix in with the lentils, and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar.
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13
Throw in all your finely chopped parsley leaves, mix, and season.
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14
Remove the sausages from the roasting tray and pour away any fat.
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15
Tip the lentils into your serving bowls.
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16
Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils.
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17
Place 2 sausages, either sliced or whole, on top.
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18
Sprinkle with the thyme and serve with a big bowl of steaming broccoli.
