Directions

1. Turn the oven on to broil.

2. In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves.  Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.

3. Meanwhile, in a large skillet heat a few tablespoons of olive oil.  Add onions, celery, red peppers (or carrots)  and red pepper flakes and saute for 10 minutes or until softened.  Add the tomato paste and stir into onion mixture for 2 minutes.  Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.

4. Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables.  Add chicken stock as well.  Bring to a boil, reduce heat and simmer for 10-15 minutes.

5. Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time.  Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them.  Once cooled slice them up.  I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.

6. When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce.  At this time you can add the sausage to the pot as well.  Stir everything to combine and continue simmering over low heat for 10 minutes.  If you would like the stew more liquidy, add the remaining lentil liquid.

7. Turn off the heat and add alot of chopped parsley.  Mix well.

8. Feel free to sprinkle some parmigiano reggiano on top when serving.http://www.feastsandfotos.com/2011/03/25/lentil-and-sausage-stew/