Fry pork sausages until golden brown all over, remove from the pan and set aside. Fry smoked streaky bacon, cut into 3 cm chunks,
until golden and crisp, then add chopped shallots, a diced carrot and a stick of celery, cut into 1 – 2 cm chunks. Fry the vegetables
for a few minutes, until starting to soften, then add a 2 - 3 skinned and chopped tomatoes, a Tbs honey, and 500 ml chicken stock.
Tip in 150 g green lentils together with a bay leaf or two and a sprig of thyme and bring to a boil. Return the sausages to the pan,
season with a few grinds of freshly ground black pepper (the stock should provide enough salt), cover and simmer for about 15 minutes,
until the lentils are cooked and most of the liquid has been absorbed. Just before serving, stir in baby spinach leaves until wilted.