2) In a shallow pasta bowl combine the garlic and about 70ml extra-virgin olive oil and let stand 15 minutes.
3) Place sausages in a small pan and add 0.5-cm water and 2 tsps extra-virgin olive oil, a little drizzle. bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
4) Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.