Sausage with green lentils | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 60 gm bacon, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp red wine vinegar
• 250 ml white wine
• 500 ml (2 cups) veal stock
• 200 gm (1 cup) fine green lentils, rinsed
• 1 tsp Dijon mustard
• 4 thyme sprigs
• 1 fresh bay sprig
• 4 pork sausages (about 130 gm each)
• ¼ cup coarsely chopped flat-leaf parsley