Sausage and Lentils

1/2 pound sausage
1 small diced red onion
3 diced celery stalks
1 tablespoon Mediterranean herbs
1 tablespoon fennel seeds
1 minced garlic clove
1 tablespoon tomato paste

1 can fire-roasted diced tomatoes
2 cups chicken broth
1 cup French lentils (cleaned)

Slice the sausage into 1/4-inch discs. Saute in a pressure cooker on high heat until the pink is gone. Add the diced onion, diced celery, herbs, fennel, garlic paste, and tomato paste. Saute for four minutes. Add the diced tomatoes, stock, water, and lentils. Pressure cook on high for 10 minutes. Slow release.