1Heat 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.
2Heat another teaspoon of oil and brown the sausages then lift out and set aside onto the plate with the vegetables.
3Pour 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.