Instructions

1. Finely chop the onion, celery, carrot and garlic.
2. Heat the oil in a large pot and add the chopped onion, carrot and celery. Stirring frequently, cook for about 5-7 minutes.
3. Add the garlic and cumin seeds and cook for a minute.
4. Chop the tomato then add to the pot, together with the bay leaf and passata.
5. Rinse the lentils, then add them to the pot and pour over the stock.
6. Bring to a boil and reduce the heat to a simmer. Cook under cover until the lentils are tender – this should take about 25-30 minutes. Add more stock, if the stew is getting too thick.
7. Meanwhile, grill or fry the sausages, then set aside.
8. When the lentils are tender, add the sausages to warm through.
9. Stir in the vinegar and parsley. Season to taste, if needed, then serve.