Final_lentilssausage

I’m going back to the basics today.  Here’s a simple clean recipe for something that pretty much everyone will eat.  Nothing scary, I promise!

Lentils is the star of the show.  Lentils are super healthy and high in protein.  And there are a variety of lentils in assorted colors.  It’s also one of the main staples in vegan cooking.  But I’m going to screw it all up by adding sausage to it.  Yum!

INGREDIENTS:

  • 3/4 Cup Dried Lentils
  • 1-2 Cups Chopped Sausage (Whatever kind of sausage to your liking, it doesn’t matter.)
  • 2 Cups Crushed Roasted Tomatoes
  • 1 Cup Mirepoix (Which is just a fancy word for chopped mixture of celery, carrots and onions.)
  • 4 Garlic, minced
  • 2 Bay Leaves
  • 2 Tbsp Beef Buillion (Or 2 Cups Beef Broth)
  • 6 Cups Fresh Water (Less or more depending on the size of your pressure cooker.)
  • Salt & Pepper to taste

lentils

ingredient

ingredient2

Turn on the browning feature on your pressure cooker if you have one so you can saute the mirepoix and garlic in the cooking pot until they are fragrant.

Once that is done, turn off the browning feature and add all the remaining ingredients into the cooking pot.

Shut the lid and lock it properly into position.  Adjust the Pressure Valve to “Airtight”.

Program the cook time for 15-minutes and press Start.

That’s it.  Super easy, right?  Super good too!

Let the pressure cooker do its thing.  The longer you cook the lentils, the more they break down.

When the cook time is complete and it’s ready to release the pressure, make sure you be careful.  Since it’s a big pot of soup, there may be some spitting at the pressure valve when you turn it to exhaust.  Sometimes a folded up dish rag or towel over the valve a bit will help.

When it is safe to open the lid, give the soup a good stir.  It may appear a bit watery but depending on if you want to keep it more on the brothy side or you want to thicken it up a bit, you can thicken it by mixing a bit of the broth liquid with flour until it becomes a thick roux and dump the roux back into the soup and stir it up a bit.

Season with salt and pepper to your preference.

Serve with a dollop of sour cream or plain greek yogurt.

Final_lentilssausage2

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33 Comments

  1. Corrie on the 07. Aug, 2013 remarked #

    I honestly like this site a lot. The way in which the recipe is presented with color pics. How can one go wrong at all. Thanks Peggy. I have become a loyal supporter of your blog and site. Keep this up please and add new ones all the time. Thanks

  2. Deb on the 27. Aug, 2014 remarked #

    Just starting to use a pressure cooker. Thank you for this blog. I am making the Easter Sunday Pot Roast this evening. Wish me luck!

    • patee333 on the 27. Aug, 2014 remarked #

      Good luck!!!

  3. Pressure Cooker on the 02. Oct, 2014 remarked #

    Patty, I’ve been following your blog for a while now and would like to thank you for posting all these wonderful recipes! – Pat

    • patee333 on the 02. Oct, 2014 remarked #

      Thanks Pat! I’m so glad the site is being useful! 🙂

  4. Dina on the 08. Oct, 2014 remarked #

    I used chicken sausage, chicken broth and bouillon. The lentil soup was very good.

  5. kev on the 21. Oct, 2014 remarked #

    What a big disappointment for my very first e-pressure cooker recipe. Your recipe says 3-4 cups of lentils, I took that as 3 or 4 cups of lentils. Now I see what you really meant is 3/4 cups. Grrr!

  6. kev on the 21. Oct, 2014 remarked #

    Furthermore looking at the verbiage of the recipe, 3-4 cups {plural} should be 3-4 cup (singular). It’s easy for someone inexperienced as myself who knows nothing about cooking lentils to mistake it for 3 to 4 cups. Sorry, I’m upset because I’m picking out the sausage and the rest is going in the trash, what a waste.

    • patee333 on the 21. Oct, 2014 remarked #

      I’m so sorry. I’ve fixed the measurements. You don’t have to toss the lentils. You can use it differently for other meals if you like. Lentils are often eaten like rice, or as a dip, similar to bean dip.

  7. Ann on the 30. Oct, 2014 remarked #

    WOW! Great soup. I did add some sliced red cabbage and a jar of roasted red peppers. Also I had Turkey Kielbasa to use so I sliced it and added it as the sausage. 15 minutes to heaven.

    • Evelyn on the 05. Nov, 2014 remarked #

      I took your tips on the cabbage and peppers. Yummy!!

  8. Kathy on the 26. Nov, 2014 remarked #

    I made this tonight. This is so good! I will freeze the rest in little bags for the future. It is great, easy, satifying and very inexpensive.

  9. Donna on the 31. Dec, 2014 remarked #

    Always make this recipe for New Year’s Eve. It is believed that if you eat lentil soup with sausage you will have prosperous new year.

  10. Taryn on the 07. Jan, 2015 remarked #

    We just got a pressure cooker and this is the first recipe I made using it. The only change I made is using ground beef instead of sausage and tomato paste instead of crushed tomatoes, because that’s what I had on hand. This recipe is simple and AMAZING. You have single handedly turned me into a pressure cooker fan!

  11. Jonathan on the 01. Feb, 2015 remarked #

    Definitely never cooked lentils before if u used 3 to 4 cups. Does strike a flag u didn’t just say 3 cups or 4 cups. If u ever cook grits watch out. I have a cheese soufflé recipe. 1 cup turns into a whole huge casserole too. Make anyone like grits guarenteed

    • patee333 on the 04. Feb, 2015 remarked #

      3/4 of a cup. 3 quarters of a cup.

  12. Nick on the 29. Apr, 2015 remarked #

    If I use 2 Cups Beef Broth instead of 2 Tbsp Beef Buillion do I cut back on 6 Cups Fresh Water

    • patee333 on the 29. Apr, 2015 remarked #

      Cut down to 4 cups of water.

  13. Georgianna Wall on the 01. Dec, 2015 remarked #

    How much will this yield?

  14. WD on the 26. Jan, 2016 remarked #

    In the photo there is something that looks like ground cumin, but that is not mentioned or listed in the recipe? Planning to make this tonight. Cumin seems like a good idea… Did you use it?

    • patee333 on the 26. Jan, 2016 remarked #

      I believe that was the Beef Bullion. But if you want to add cumin, go ahead and try it out.

  15. WD on the 26. Jan, 2016 remarked #

    Thanks! I’m using beef broth, wasn’t focusing on the buillion, my eye skipped right over that.

  16. WD on the 26. Jan, 2016 remarked #

    Made the soup, delicious! Added some green chili–I live in New Mexico, where we believe that everything is better with chili;) Thanks for a great recipe!

  17. Tanya on the 04. Feb, 2016 remarked #

    When cooking with a pressure cooker does the sausage or hamburger need to be cooked/browned and crumbled first?
    If not, does the grease remain in the soup?

    • patee333 on the 05. Feb, 2016 remarked #

      Yes, it’ll remain in the soup but can be later taken out after being refrigerated. If you want to serve it right away, then do the browning first and discard the grease.

  18. helen marie on the 25. Sep, 2016 remarked #

    how would you can this soup?

  19. Roni on the 02. Oct, 2016 remarked #

    Do you brown the sausage or throw it in raw?

    • Ann on the 06. Oct, 2016 remarked #

      I did Brown it first.

  20. VitaZgal on the 07. Jan, 2017 remarked #

    Pls help me understand photo #2. I see the Mirepoix, tomatoes, garlic…the last item I cannot make out what the green mixture is…you say beef bouillon? It looks like a mixture-not liquid…would you tell me what that is, pls. Is there a way frozen sausage may be used-it’s all we have on hand and snow coming in a few hours will keep us in today and perhaps tomorrow.
    Also…for those using Instant Pot cookers…are we to do a “quick release” or let it release naturally after time allotted? Appreciate the specific help. It is not for me alone, it is also my cousin & her family. We thank you kindly.

    • Patty on the 09. Jan, 2017 remarked #

      Hi, that powder is a type of Beef Bullion in powder form instead of cube form. It’s suppose to be yellow. The photo just appears slightly greenish.

      • VitaZgal on the 09. Jan, 2017 remarked #

        Thank you…that explains a lot…do you want to share what powder form it is(name, etc) for those of us who would like the reference & perhaps try it as it is presented? Thanks again ~

  21. Cecelia on the 16. Feb, 2017 remarked #

    Make this all of the time I use chicken broth instead of beef and use Italian sweet sausage. Everyone loves it. Thanks for your great tips.

    • Cecelia on the 16. Feb, 2017 remarked #

      I also use pearl barley added at the end of cooking. Soo good..

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