Check whether the lentils have to be soaked first. Some have to, others not. If so, make sure the lentils have soaked for at least an hour or two. Add some olive oil to a large non-stick pan. Place it over medium heat until hot. Then add the sausages and bacon.

Brown the meat for 6 minutes until golden. Remove the sausages from the pan and put them aside until later. Add the onion, garlic and diced carrot to the bacon.

Fry the ingredients for a few minutes. Season with pepper and salt. Then also add the drained lentils and thyme (or rosemary).

Stir well and cook the lentils and vegetables for about 3 minutes over medium heat. Then add the chopped tomatoes.

Also add the stock and mustard.

Stir all the ingredients and bring the lentil stew to a good boil. Once boiling, turn the heat low and cover the pan. Simmer the lentils for 45 minutes. Then add the sausages again.

Cook the lentil and sausage stew for another 30 minutes until the lentils are very tender. Check regularly. Add extra water or chicken stock if necessary. Then check the seasoning. Add extra pepper or salt to taste. Scoop the lentil stew and sausages onto warm plates and serve hot.