Canned lentils with sausage and tomato

If you can’t get your hands on lentils, canned beans would make a
good substitute.

• 3 good quality pork sausages, preferably Italian style
• 2 cans lentils (14oz or 400g each), drained
• 1 punnet cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1 handful flat leaf parsley, leaves picked

Heat 2 tablespoon olive oil in a medium frying pan over a
high heat. Remove sausage skins and crumble the meat into
bight sized pieces. Stir fry sausage until browned and cooked
through.
Stir through lentils and allow to warm for a minute. Remove from
heat and stir through remaining ingredients. Season.