In a large metal casserole dish add a splash of olive oil and seal the sausages so that they are browned all over. Remove from the pan and place on to a plate until required.
Wipe out the pan that the sausages were in and add another splash of oil, then add in the whole peeled shallots, finely diced ginger and carrot and cook for a minute.
Now add the sprig of thyme, bay leaves and the wine, bring to the boil and reduce the liquid by three quarters.
When the liquid has reduced add the stock and bring back to the boil. Once boiled add the lentils and cook for 5 minutes.
Add the sausages back to the pan and place the whole pan into a hot oven at 180 0c for 20 minutes.
After this time remove the pan from the oven and add the chopped parsley.
The sauce should be at the right consistency and the lentils cooked through, but if the sauce is too thin simply place back on the stove and reduce slightly until the right consistency has been achieved. The sauce should coat the back of a spoon.
Place the lentils and shallots on hot plates then place the sausages on top, pouring over the sauce and finishing with a sprig of parsley.
Serve with Tenderstem broccoli and creamy mash potatoes.