First of all, get your salsa in a hurry.
Put a little olive oil into a container, add the onion and cut garlic, toss in the cinnamon stick and a decent disintegrating of stew, and fry on a delicate heat for 10 minutes until the onions are delicate and sweet.
Presently turn the heat up and add your red wine vinegar – it will steam and may even make you hack yet this is a typical response!
At that point turn the heat down to low and add your tinned tomatoes, chopped up.
Stew gradually for 30 minutes while you continue ahead with your lentils.
Put a container of water on for your broccoli and preheat the oven to 200ºC/400ºF/gas 6.
Put the lentils into a pot, cover them with water, and add the 2 entire cloves of garlic, the cove leaf and some tied-up stalks from the parsley.
Stew for around 20 minutes, ensuring that you have sufficient fluid covering the lentils.
Throw your sausages in a little olive oil and put them in a simmering plate in the preheated oven for 25 minutes or until golden and fresh.
Drop your broccoli into bubbling water for a couple of moments when the sausages emerge from the oven.
When done, channel in a colander and throw in a bowl with a press of lemon juice and some additional virgin olive oil.
When the lentils are cooked, eliminate the parsley stalks and narrows leaf and pour away a large portion of the water from the container.
Crush the garlic cloves up with a spoon, blend in with the lentils and dress them using 4 tablespoons of good additional virgin olive oil and 1 or 2 tablespoons of good vinegar.
Toss in the entirety of your finely chopped parsley leaves, blend and season.
Eliminate the sausages from the simmering plate and pour away any fat.
Tip the lentils into your serving bowls.
Eliminate the cinnamon stick from the salsa rossa and dispose of it, at that point season well to taste and spoon it over your lentils.
Spot 2 sausages, either cut or entire, on top.
Sprinkle with the thyme and present with a major bowl of steaming broccoli.
