Sausage fennel meatballs with lentils
Ingredients
- 450g pack low-fat sausage
- 1 tsp fennel seed crushed
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 medium carrots finely chopped
- 1 fennel bulb trimmed and finely sliced
- 2 garlic cloves crushed
- 100ml full-bodied red wine
- 200g puy lentils
- 1 tbsp tomato purée
- 850ml hot chicken or beef stock
- juice ½ lemon
- handful parsley chopped, to serve
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