Tofurky sausage and lentil stew

This has a great beef-y taste, really satisfying and easy to make. I used Copper Moon Shiraz in this, and served it alongside fresh sourdough bread with Earth Balance. Even the boy ate it, and he is a self-professed soup hater. You could add carrots and celery to the onions when cooking, or add green beans when you add the broccoli; stew is a great excuse to empty out your fridge, so go ahead and be creative.

olive oil
1 yellow onion, chopped
6 cloves garlic, roughly chopped, divided in half
2 Italian style Tofurky sausages, sliced thinly on the bias
About a cup of red wine, or to taste
1/2 cup green lentils, cooked (add a bay leaf, a clove and some peppercorns to the cooking water)
2 cups baby yellow fleshed potatoes, slices in half (or in quarters if they are very big)
1 large head of broccoli, cut into florets slightly larger than the pieces of potato
1 1/2-2 cubes of beef-style vegan bouillon (or two, depending on how salty the brand you use is)
1 tbsp rosemary
2 tsp thyme
1/2 tsp oregano
1 Bay leaf
1/4-1 tsp smoked paprika, depending on it's potency and your preference (I was going for a very slight smoke flavour here, so I added the smaller amount)
a couple dashes of garlic Tabasco sauce
freshly ground black pepper

1) Brown onions in a large preheated soup pot over medium heat with some olive oil. When starting to get some colour but are not yet brown, season with salt and pepper and add half the garlic and the sausages, ensuring they touch the bottom of the pan.
2) Pour yourself a glass of the wine, watch the sausages but don't touch them until they are brown on the bottom. Flip them, drink some more wine, and when they are mostly brown on all sides toss in the rest of your wine and scrape up all the browned bits from the bottom of the pan. This whole process should take about 3-5 minutes if your temperature is right.
3) Add six cups of cold water, the herbs and spices, and the bouillon. Bring to a low boil, then remove the sausages. Allow to boil for about half an hour, or until reduced by one third.
4) Add the potatoes. When tender, add the broccoli, remaining garlic, lentils tabasco sauce and reserved sausages, and a splash or so more wine. Reduce to a low simmer and cook until broccoli is tender.
5) Pour yourself some more wine, and serve with your favourite crusty bread