Ingredients

The following ingredients have 4 Servings
  • 1 pound smoked sausage, cut into bite-sized pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, chopped
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 bay leaf
  • 4 garlic cloves, minced
  • 2 cups dried lentils
  • 1 28- ounce can crushed tomatoes
  • 6 cups reduced-sodium chicken stock or broth
  • 1 cup freshly grated parmigiano-reggiano, parmesan
  • juice of 1/4 lemon, or to taste

Instruction

  • Heat a large dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned. Remove sausage with a slotted spoon and set aside.
  • Reduce heat to medium and add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in basil, oregano and red pepper flakes, cook one minute. Add garlic, cook one more minute.
  • Add lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, at least another hour.
  • When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Serve with extra grated parmesan on the side along with a crusty bread.
  • Press "Saute" to preheat the IP. When the word “hot” appears on the display, add the sausage and cook until it is lightly browned, about 5 minutes.
  • Remove the sausage with a slotted spoon and set aside.
  • Add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until the onions are soft, about five minutes. Sprinkle in the basil, oregano and red pepper flakes, cook one minute more. Add the garlic, cook another minute.
  • Add the lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Close and lock the lid of the Instant Pot. Press “Soup” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” (this should be the default) and that the release valve is set to “Sealing”.
  • When the time is up, release the pressure using “Quick Pressure Release”. Remove the bay leaf. Stir in the parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Season well with salt and pepper.
  • Serve with extra grated parmesan on the side along with a loaf of crusty bread.