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Pressure-Cooker Lentil and Sausage Soup

I added a cup of dry red wine to the soup because red wine in lentil soup is the bread to my butter. I think the flavors without the wine are not as rich and delicious.—Ashley Lecker, Green Bay, Wisconsin
  • Total Time
    Prep: 30 min. Cook: 15 min. + releasing
  • Makes
    2-1/4 quarts

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 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 up sausage 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.
  • Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 cup: 229 calories, 12g fat (3g saturated fat), 26mg cholesterol, 977mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 12g protein.

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