1 carrot, finely diced
2 garlic cloves, peeled and finely chopped
1 onion, finely diced
2 sprigs thyme
1 x 410g/14oz tin cooked lentils in water, drained and rinsed
salt and pepper
1 tbsp olive oil
1 litre/1戮 pints stock
25g/1oz butter
8 thick pork sausages