Serves
4
For the Lentils
1
Onion
1
Carrot
230 g
Fennel
1 tbsp
Tomato Purée
1 Clove
Garlic
250 g
Brown Lentils
700 ml
Chicken Stock
8
Pork Sausages
For the Salsa Verde
50 g
Parsley
20 g
Coriander
20 g
Tarragon
1 tbsp
Capers
1 tsp
Mustard
1
Lemon
Olive Oil
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