Fry the bacon in a not-stick saucepan until crisp, about 3 minutes. Add the vegetables, garlic and herbs and continue to cook until the vegetables have softened, about 5 minutes, adding a dash of water if necessary to prevent sticking. Pour in the chicken stock and bring to the boil.
Drain the ceps, but reserve the liquor. Squeeze the ceps dry and chop roughly, then add to the saucepan. Pass the cep liquor through muslin into the saucepan.
Add the lentils and cook for 20-30 minutes. If the lentils dry out too quickly, add some extra stock. The lentils should be wet but not soupy. Season with black pepper.
Meanwhile, skin the sausages and shape into eight flat patties. Grill the patties under a preheated grill, until golden and cooked through on both sides.
For an easier version, simply grill the sausages.
Serve with the lentils and a green vegetable such as broccoli.