1.Pierce each chipolata once. Spray a large saucepan with oil; cook chipolatas over high heat, in batches, for 5 minutes or until browned all over.
2.Return sausages to pan, add seeds; cook, stirring, over medium heat, for 1 minute or until fragrant. Stir in wine, tomatoes, lentils and capsicum; bring to the boil. Simmer, covered, for 5 minutes or until sausages are cooked through and sauce has thickened slightly. Stir in half the basil; season to taste.
3.Serve, drizzle stew with oil and top with remaining basil.