Start with the lentils. Put 2-3 tbsps of the oil into a good sized saucepan on the heat and when its warm add the chopped onion. Sprinkle with salt and cook over a low to medium heat for about 5 minutes until soft.
Add the lentils, stir well and cover them generously with cold water. Bring to the boil, then cover and simmer gently for about 30 minutes until cooked and most of the liquid is absorbed.
When the lentils are nearly ready put a heavy based frying pan on the hob. Cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. After about 5 minutes when the sausages are browned all over throw in the wine and water and bubble up.
Cover the pan and cook for about 15 minutes then, using a fork, mash in the garlic. Check seasoning and add a little more water if needed.
Remove the lentils to a shallowish bowl then cover with the sausages and their gravy. Sprinkle over flat leaf parsley to serve.