- 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
- 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.