Heat the oil in a large frying pan, add the sausages and cook over a moderate heat for 5–6 minutes, turning frequently until lightly browned all over. Remove from the pan with a slotted spoon and transfer to a flameproof casserole dish.
Add the onions to the frying pan and cook, stirring frequently, for about 10 minutes until soft and translucent.
Add the capsicums to the onions and cook for a further 2 minutes until just softened. Transfer both to the casserole dish with the sausages.
Pour the stock over the sausages and vegetables, then add the lentils, dried mixed herbs, salt and freshly ground black pepper. Bring to the boil, then reduce the heat. Cover with a lid and simmer gently for 15–20 minutes until the sausages are thoroughly cooked and the onions and capsicums are tender.
• If you can't find small sausages, use larger ones and cut them into bite-sized pieces before cooking. * • This dish would be equally good with a tin of beans, such as cannellini, in place of the lentils. Use whatever you have in the cupboard.