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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage and lentil soup Recipe

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This recipe for Sausage and lentil soup is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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2 tablespoons olive oil
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1 lb Italian sausage
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1 large onion chopped
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2 stalks celery chopped
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3-4 carrots peeled and chopped
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3 cloves garlic minced
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1 tablespoon tomato paste
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1 1/2 tablespoons Italian seasoning
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1/2 teaspoon red pepper flakes
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1 teaspoon salt
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29 oz canned diced tomatoes
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5 cups chicken stock (+1-2 more cups for the slow cooker)
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1 1/2 cups dry lentils rinsed and picked over (preferably French Green Lentils)
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1 cup finely chopped kale optional
Directions:
Directions:
Ingredients
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Instructions 
FOR THE INSTANT POT:
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* Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.

* Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.

* Add the diced tomatoes, chicken stock, and lentils. Stir to combine.

* Close the instant pot and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
* Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!


 

 

 

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