Sausage Lentil Soup
You can go VEGETARIAN & VEGAN too!
A cozy, hearty stew made easy in the slow-cooker or instant pot. Full of flavor and so satisfying!
NGREDIENTS:
- 2 tablespoons olive oil
- 1 lb Italian sausage (For vegetarian/vegan use a sausage meat substitute!)
- 1 large onion chopped
- 2 stalks celery chopped
- 3-4 carrots peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 1/2 tablespoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 29 oz canned diced tomatoes
- 5 cups chicken or vegetable stock (+1-2 more cups for the slow cooker)
- 1 1/2 cups dry lentils rinsed and picked over (preferably French Green Lentils)
- 1 cup finely chopped kale optional
INSTRUCTIONS:
FOR THE SLOW COOKER:
- In a large skillet over medium heat, add the olive oil and sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
- Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
- Transfer the sausage/vegetable mixture to the slow-cooker. Add the diced tomatoes, 6 cups of chicken or vegetable stock, and lentils. Stir to combine.
- Cook on low for 6 hours. Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!
FOR THE INSTANT POT:
- Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
- Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
- Add the diced tomatoes, chicken or vegetable stock, and lentils. Stir to combine.
- Close the instant pot and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
- Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!