- Preheat the oven to 190°C fan.
- Place the sausages on a baking tray, drizzle with a little olive oil and roast for 15–20 minutes until cooked through and golden.
- Meanwhile, finely chop the roasted peppers. Slice the shallot and garlic, grate the ginger and halve the Scotch bonnet. Finely slice the parsley stems and roughly chop the leaves.
- Heat the olive oil in a saucepan over a medium-high heat. Add the shallot and cook for 2–3 minutes until softened.
- Stir in the Scotch bonnet, parsley stems, garlic, ginger, thyme, fennel seeds, cinnamon and paprika. Cook until fragrant.
- Add the tomato purée and cook for 2–3 minutes, stirring regularly, until darkened slightly.
- Pour in the stock, then stir through the roasted peppers and Merchant Gourmet Puy Lentils.
- Simmer for 4–5 minutes until thickened. Taste and season with salt and plenty of black pepper.
- Divide the lentils between bowls and top with the roasted sausages.
- Finish with the parsley leaves and a drizzle of olive oil before serving.
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