Pressure Cooker Sausage & Lentil Casserole

Ingredients

• 1 tbs vegetable oil
• 1 large red or brown onion - chopped
• 2 carrots - peeled and diced
• 1 stalk celery - diced
• 12 good quality pork sausages
• 100ml white wine
• 1 tsp dried mixed herbs
• 1 red pepper - diced
• 2 tbs tomato puree
• 250g green or brown lentils
• 500ml vegetable stock
• 2 tbs chopped fresh parsley
• Steamed green vegetables to serve

Instructions

1. Heat 1 tsp oil in the pressure cooker and fry the onion, carrot and celery for 4-5 minutes then remove to a large plate and set aside.
2. Heat another teaspoon of oil and brown the sausages then lift out and set aside onto the plate with the vegetables.
3. Pour the wine into the pan and bubble for a minute, scraping up any brown bits with a spatula.
4. Add the herbs, red pepper, tomato puree and lentils.
5. Return the vegetables and sausages to the pan and stir gently. Pour over the stock.
6. Put on the lid, lock in place and click on the MIDDLE weight. Bring up to pressure and as soon as pressure is reached (there will be a steady gentle hiss from the escaping steam), reduce the heat to the minimum to maintain pressure and time for 9 minutes.
7. When the time is up, turn off the heat allow the pressure to drop naturally for 10 minutes.
8. After 10 minutes, release any remaining pressure manually.
9. Sprinkle over the parsley and serve with green vegetables.