Method

• 1.
  Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
• 2.
  Meanwhile, heat 1 tbs oil in a large frypan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
• 3.
  Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.
• 4.
  Increase heat to medium, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
• 5.
  Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
• 6.
  Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
• 7.
  Ladle lentil mixture among serving plates and top with the sausages.
• 8.
  Serve with sour cream, if desired.