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Chop the celery, dice the onion, peel and finely chop the carrots, and chop the parsley.
In a pan, cook the sausages until browned, then remove them. Add the vegetables straight into the same pan with salt and the bouquet garni. Let cook for a few minutes, then add garlic.
Stir in the lentils, followed by the white wine, letting it cook off. Add the chicken stock and return the sausages to the pan.
Leave on low heat for 20 minutes until everything is tender and flavourful.