30 minutes
A hearty and comforting lentil soup with sausage, tomatoes, and greens made in a pressure cooker.
Extra Virgin Olive Oil, none
tablespoons
Large Onion, chopped
each
pinches
Italian Sausage, cased removed, crumbled
0 lb
Garlic, chopped
cloves
Onion Powder, none
teaspoons
Garlic Powder, none
teaspoons
Thyme, none
sprigs
Oregano, dried
teaspoons
Red Pepper Flakes, none
teaspoons
Black Pepper, freshly ground
to taste
Dry White Wine, none
cups
Tomatoes, diced
0 cans
Chicken Stock, none
quarts
Lentils, rinsed
cups
Bay Leaf, none
each
Baby Spinach, fresh
cups
Red Wine Vinegar, none
tablespoons
Fresh Basil, chopped
to garnish
Grated Parmesan, none
to garnish
1. Sauté Onions
Drizzle olive oil into the pressure cooker, then sauté the chopped onion with a pinch of salt until soft and translucent, about 5 minutes.
2. Brown Sausage
Crumble in the Italian sausage and brown it for about 5 minutes until fully cooked.
3. Add Aromatics
Mix in the chopped garlic, onion powder, garlic powder, thyme, oregano, red-pepper flakes, and black pepper, allowing the heat to coax out the essential oils.
4. Deglaze with Wine
Pour in the dry white wine to deglaze the pot, let it simmer for a few minutes for the wine to reduce slightly.
5. Add Main Ingredients
Add the tomatoes, chicken stock, lentils, and a bay leaf to the pot.
6. Pressure Cook
Seal the pressure cooker and set it to high pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes.
7. Add Greens
Remove the thyme sprigs and bay leaf, then stir in the baby spinach until wilted.
8. Final Seasoning
Stir in the red wine vinegar, and season with salt and pepper if needed.
9. Garnish and Serve
Ladle the soup into bowls, garnishing each with freshly chopped basil and a dusting of grated Parmesan.
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