comforting lentil & sausage scrummyness!

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Ingredients

• 12 sausages ( your own favourites, the dish can be complimented by most yummy varieties - I used some sausages I was given by http://www.oldfarm.ie/ and they where scrummy )
• 6 rashers of streaky smoked bacon - cut into thin strips
• 250g big mushrooms ( little ones would do too )
• 300g puy lentils
• 220ml red wine
• 500ml chicken stock
• olive oil
• 1 onion - finely slice
• 2 garlic cloves - crushed
• 1 bay leaf
• 1/2 table spoon of dried thyme ( is using fresh, double quantity )
• fresh parsley to garnish
• salt & pepper to season

Method

1. Brown your sausages in a little olive oil
2. Once browned, remove sausages from heat and cut into bite size pieces. Leave to one side
3. Pop the cut bacon, onion and garlic into a saucepan on medium heat.
4. Once the onion is translucent - add the bay leaf and dried thyme, followed by the mushrooms.
5. Fry for a couple of minutes before adding the red wine. Bring to the boil.
6. Add your lentils followed by the bacon etc and stock.
7. Simmer uncovered for approx 30 minutes. You need to keep an eye on this part - keep checking it doesnt boil dry. You may need to add a little extra stock - sometimes I do, sometimes I dont! I think the best way to describe the consistency you are going for is a slightly wet risotto.
8. Add the chopped up sausages from earlier, back into the pot, and cook for a further 10 minutes. Making sure to ensure the sausages are cooked through.
9. Get your lovely parsley ready - i am lucky enough to have some in the top garden. You don't need to add the parsley - but i like the addition of something green and fresh!