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1
Heat up your oven to 220C.
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2
Chop all the vegetables to roughly the same size dice, about a half inch/1 cm in size.
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3
Put the lentils in a saucepan and cover them in enough water to cover them by about an inch, bring them to the boil and boil them for ten minutes.
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4
Heat the oil in a casserole dish/ dutch oven/ cast iron Creuset .
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5
Brown off the sausages for about five minutes, turning them round to get them browned evenly, then remove them to a plate.
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6
Fry bacon pieces until browned, then remove them too.
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7
Add the vegetables to the casserole dish and saute them until they are softened.
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8
Put the bacon back in, then pour in the wine.
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9
Reduce the wine until there is hardly any left and there is little smell of alcohol.
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10
Add the beef stock and the bay leaf, along with the sausages and the lentils (with the water they have been boiled in...it's got flavour)
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11
Put the lid on the casserole dish and put it into the oven to cook for 1 hour.
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12
Chop the tomato into half inch/ 1cm dice just before the casserole is finished cooking.
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13
Carefully take the casserole dish out of the oven, remove the lid and discard the bay leaf.
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14
Season with salt and ground black pepper, and stir in the fresh tomato.
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15
Serve.
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16
I like to serve this with butter-braised cabbage and baked potatoes.
