2 tablespoons |
extra virgin olive oil, plus extra to drizzle |
8 |
chipolatas or small pork sausages |
1 |
onion, finely chopped |
2 |
garlic cloves, crushed |
1 |
small carrot, finely chopped |
2 |
celery sticks, finely chopped |
1 teaspoon |
fennel seeds |
125g |
puy lentils |
3 |
rosemary sprigs, leaves picked |
450ml |
hot chicken or vegetable stock |
2 teaspoons |
dijon mustard |
4 slices |
sourdough or rustic country bread |
|
salt |
|
freshly ground black pepper |