Pressure Cooker Lentil Soup With Sausage
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- 1large red or yellow onion, chopped
- Kosher salt and black pepper
- 1pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
- 6garlic cloves, chopped
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 3fresh thyme sprigs or 1 teaspoon dried thyme
- 2tablespoons fresh oregano or 1 teaspoon dried oregano
- Generous pinch of red-pepper flakes
- ¾cup dry white wine
- 1(14-ounce) can whole or chopped tomatoes
- 8cups chicken stock
- 2cups dried lentils, preferably black beluga
- 1bay leaf
- 5ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
- 1tablespoon red wine vinegar
- Chopped fresh basil, for serving
- Grated Parmesan, for serving
Nutritional analysis per serving (6 servings)
596 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 38 grams protein; 1443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Step 2
Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Step 3
Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Step 4
Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Private Notes
Comments
Good; could be better. Thoughts on my first attempt: — It took more like 15 min to brown the sausage. Might make more sense to brown sausage, set aside, deglaze pot with moisture from onions, deglaze again w/wine, & add back sausage. — 8 cups of stock is way too much; this would be the right volume for stovetop. I used 6 and the soup is still too thin. Could be rectified by cooking down for a while, but next time I'll just use 4–5 cups. — 10 minutes PC may be too long for wee 'caviar' lentils
I don't have a pressure cooker but this recipe looks too good to pass up. I'll just follow the directions but use my enameled dutch oven and adjust the Step 3 cooking time. I'll bring the lentils to a boil and then simmer them covered for 50 minutes to an hour.
I would recommend halving the amount of stock instead. This worked perfectly for me tonight. Unfortunately I've found that cooking longer in the Instant Pot doesn't decrease the amount of liquid at the end, because it's not really losing any during the process. Definitely the hardest part of Instant Pot cooking for me.
I always read and heed the comments, but have never commented before. I absolutely had to say something this time. I followed the directions precisely and cooked in an instant pot. Many comments said that there was too much liquid at 8 cups and recommended 4 cups instead. I was fully ready to reduce my liquid to 4 cups accordingly. As I was adding the liquid I realized that 4 cups would’ve been wholly inadequate. I ended up using 7 cups of broth, but I wish I had used the whole 8 cups as directed. I made this with beluga black lentils. It was fabulous, but really could’ve used a tad more liquid, as in one more cup. Bottom line, follow the directions!
Made this yesterday to serve today (waiting to add the greens and vinegar until just before serving). Everyone loved it! Made it on the stovetop rather than the Instant Pot. Basically made as written. I did add some carrots when sautéing the onions. Browned the sausage first, as suggested by others. Reading the comments, I started with four cups of broth. Too thick. So I added two more cups of broth (a combination of BTB chicken and BTB mushroom). Lentils were cooked in 30 minutes. So good.
Delicious! Added celery and carrots to start with a mirepoix and added a lovely flavour. I agree with the other comments regarding stock amount. We did about 5 cups plus the tomato liquid and it gave it so effect stew consistency. We used turkey sausage and it turned out so good! This recipe will be added to our weekly dinner rotation!