Cut the sausages into bite-sized pieces and cook in a large saucepan until cooked through and browned on all sides.
Remove the sauce pieces from the pan and set aside.
There will probably be quite a bit of fat in the pan so wipe it clean then add all the vegetables and lentils. Cover with the stock and bring to the boil. Lower to a simmer and continue to cook for about 20 minutes until the lentils and vegetables are almost ready. Add the sausage back to the pan and cook for another 5 minutes.
Stir in some freshly chopped parsley at the end and season with black pepper.
Nutritional information is approximate and a guideline only.