1 bulb fennel, finely sliced, leafy fronds reserved for garnish
1 fat garlic clove, crushed
2 small onions, thinly sliced
700ml/1录 pint chicken stock
200g/7oz dried green lentils
2 bay leaves (optional)
large pinch fennel seeds, ground
spray oil
375g/13oz pork chipolata sausages (about 12 sausages)
125ml/4fl oz dry white wine