I added a cup of dry red wine to this recipe because red wine in lentil soup is the bread to my butter. Without the wine, the flavors are not as rich and delicious. —Ashley Lecker, Green Bay, Wisconsin
Can you freeze Pressure-Cooker Lentil and Sausage Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Ingredients
- 1 tablespoon olive oil
- 3/4 pound bulk Italian sausage
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1 carton (32 ounces) beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup dried lentils, rinsed
- 1 cup chopped fresh spinach
- 1 cup dry red wine or additional beef broth
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Grated Parmesan cheese, optional
Directions
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker.
- Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese.
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