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40 minutes
Heat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a heavy-based casserole, then fry the sausages over a high heat for 5-6 minutes, turning, until browned. Transfer to a plate, leaving any fat in the pan.
Add the onion, celery and carrot, and cook for 10 minutes. Stir in the garlic; cook for 2 minutes. Add the lentils, wine or stock, bay leaf and rosemary, and cook for 2 minutes. Return the sausages to the pan, nestling them in among the lentils. Season with salt and freshly ground black pepper.
Cover with a lid and bake for 20 minutes, until the sausages are cooked. Stir through the parsley before serving.