1 tbs oil
i small red onion finely chopped
2 garlic cloves finley sliced
1 small cinamon stick
1-2 small dried red chillies, crumbled
3 tbs red wine vinegar
2 x 400g can tomatoes
400g small lentils
2 garlic cloves peeled
1 bay leaf
4 large Italian sausages
Extra 3 tbs olive oil
300g young carrots, tops trimmed
1/3 cups chopped parsley
Extra 4 tbs red wine vinegar
2-3 sprogs fresh thyme
Heat oil in pan, add onion, garlic, cinnamon stick and chllies and gently cook about 10min until soft. Add vinegar, turn up heat and cook 1 min. Add tomatoes, simmer slowly 20 min, then remove cinnamon stick.
While this is cooking, simmer lentils in water with whole garlic cloves and bay leaf for about 20 min until tender. Make sure they are covered with water during cooking.
Meanwhile put sausages in roasting pan with 1 tbs of the extra oil and roast in a hot oven 20min. Cook carrots in water. Drain lentils. Add onion mixture to lentils with carrots, parsely, remaining oil and vinegar.
Pile some of the lentil mixture onto serving plates and top with sausages split in half. Sprinkle over thyme.