I wish I had a better story for this recipe. One about family traditions, a history of the old country, or a long-lost recipe. Instead, it comes from a “clean out the pantry” day.
I get overexcited by exotic ingredients. Months ago, I bought Lentils du Puy on a whim – “hey, I haven’t used French lentils in a while, let’s get some!” Unfortunately, like most ingredients that aren’t part of my meal plan, they were pushed farther and farther back in the pantry. I found them while digging through my bean supply, and figured I better use them.
I typed “Lentil Soup” into Google, and the auto-suggestion popped up “Lentil Sausage Soup”. Hey, what a great idea! I have Hungarian sausage in the freezer, another impulse purchase from months ago. Let’s go with that! 2
Recipe: Pressure Cooker Lentil Sausage Soup
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Pressure Cooker Lentil Sausage Soup recipe. Quick lentil soup, fancied up with French lentils and Hungarian sausage.
- 1 tablespoon extra virgin olive oil
- 1 1/4 pounds smoked Hungarian sausage, cut into 1 inch lengths (or smoked sausage)
- 1 pound Lentils du Puy (French green lentils) or brown lentils
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon paprika (sweet Hungarian paprika or smoked Spanish paprika)
- 1/2 teaspoon fine sea salt
- 7 cups liquid (preferably 4 cups of homemade chicken stock and 3 cups of water, or use 7 cups of water)
- 1 teaspoon fine sea salt
- Salt and pepper to taste
- Rinse the lentils: Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
- Brown the sausage: Heat the oil in the pressure cooker over medium heat (sauté mode in an electric pressure cooker) until the oil starts shimmering. Add the sausage and cook, stirring occasionally, until browned and crispy around on the edges, about 5 minutes. Move the sausage to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Sauté the aromatics and toast the spices: Add the onion, carrot, celery, paprika, and 1/2 teaspoon salt to the pressure cooker. Sauté until the onion is softened, about 5 minutes, scraping any browned bits of sausage from the bottom of the pot into the onions.
- Pressure cook the lentils: Add the lentils to the pot and stir into the aromatics, scraping the bottom of the pot again to loosen any browned onions. Stir in the browned sausage and any juices in the bowl. Pour in the liquid (chicken stock and water) and add the teaspoon of salt. Lock the lid and pressure cook on high pressure for 10 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Season and serve: Remove the lid from the pressure cooker. Taste the lentils for doneness and seasoning. If the lentils aren’t soft enough, simmer for another five minutes or so (don’t bring back to pressure – use simmer mode on the cooker or simmer on the stovetop). Add salt and pepper as necessary – when I use water or homemade chicken stock, I usually add another half teaspoon of sea salt. Serve.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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