Ingredients

• spray oil
• 375g/13oz pork chipolata sausages (about 12 sausages)
• 1 bulb fennel
• finely sliced
• leafy fronds reserved for garnish
• 200g/7oz dried green lentils
• 300ml/10fl oz chicken stock
• 2 bay leaves (optional)
• large pinch fennel seeds
• ground
• 2 small onions
• thinly sliced
• 1 fat garlic clove
• crushed
• 125ml/4fl oz dry white wine

Directions

• Preheat a slow cooker.
• Heat a little spray oil in a frying pan set over a high heat. Once hot
• add the sausages and fry until browned all over.
• Meanwhile
• add the fennel
• lentils
• chicken stock
• bay leaves (if using) and fennel seeds to the slow cooker.
• Transfer the browned sausages to the slow cooker. Using the same pan
• gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine
• let it bubble for a minute
• then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir.
• Cover with a lid and cook on high for 4 hours
• or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds.