Sausages & green lentils with tomato salsa (Salsicce con lenticchie verdi e salsa di pomodoro)

INGREDIENTS

• 8 medium-sized quality Italian sausages, or good fat Cumberlands
• olive oil
• 500 g purple-sprouting broccoli or cima di rapa
• juice of ½ lemon
• extra virgin olive oil
• sea salt
• freshly ground black pepper
• 1 small red onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 small cinnamon stalk
• 1-2 small dried red chillies, crumbled
• 2-3 tablespoons red wine vinegar, plus extra for dressing
• 2 x 400 g good-quality tinned plum tomatoes
• 400 g lenticchie di Castelluccio or Puy lentils
• 2 cloves garlic, peeled
• 1 bay leaf
• 1 handful fresh flat-leaf parsley, leaves chopped, stalks reserved
• red wine vinegar or sherry vinegar
• 1 small handful fresh thyme tips