Sausage fennel meatballs with lentils

Ingredients

• 450g pack low-fat sausage
• 1 tsp fennel seed, crushed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 medium carrots, finely chopped
• 1 fennel bulb, trimmed and finely sliced
• 2 garlic cloves, crushed
• 100ml full-bodied red wine
• 200g puy lentils
• 1 tbsp tomato purée
• 850ml hot chicken or beef stock
• juice ½ lemon
• handful parsley, chopped, to serve

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