Lentils with radicchio and Italian sausage

Remove the sausage meat from the skin and form into small meatballs. Fry in a pot in hot oil until brown and remove from the pot. Rinse the fennel, trim, cut out stalk and cut bulb into pieces. Place the greens aside for garnish. Cook fennel pieces in drippings for 2-3 minutes and remove from the pot. Peel onion and garlic, finely dice and sauté until translucent in the pot. Deglaze with the red wine. Pour in about 500 ml (approximately 2 cups) of water and add the lentils. Simmer about 10 minutes. Pour in more boiling water as needed.

Rinse the radicchio, trim, cut into quarters, cut out stalk and cut the quarters into strips. Put a little aside for garnish. Add remaining strips to the lentils along with the fennel and sausage and cook until tender, another 10-15 minutes.