Smoky Lentils and Sausage

Still trying out the Instant Pot. Tonight we had smoky lentils with sausage.

Ingredients:

• 2 tablespoons olive oil
• 12 ounces sausage (prick all around with a fork to release juices)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, finely chopped (or 1 teaspoon granulated)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, or to taste
• 1 teaspoon smoked paprika
• 1/4 cup dry red wine (I used chicken broth)
• 1 3/4 cups water (I used chicken broth)
• 1 cup dry lentils, picked over and rinsed
• Optional - 2 sprigs of fresh thyme
• 2-3 teaspoons apple cider vinegar, or to taste
• Optional - 1 can of drained diced tomatoes, and 1 handful of diced cilantro

Instructions:

1. Sauté sausage in olive oil in the Instant Pot until well browned, 10 minutes or so. Remove sausage, and place on a plate for a bit.
2. Sauté onion and bell pepper for 5-8 minutes, stirring frequently.
3. Add the garlic and sauté for another minute, stirring frequently.
4. Stir in rest of the spices.
5. Add the wine (or some of the chicken broth) and stir to scrape up any brown bits from the bottom of the pot.
6. Stir in the lentils and chicken broth. If using, add the thyme sprigs.
7. Place a steamer rack on top of the lentils, put the sausage back on top.
8. Seal Instant Pot, set for pressure cook on high pressure for 11 minutes.
9. Let the pressure release manually.
10. Once the pressure is released, remove the thyme sprigs and sausage.
11. Slice sausage into thin coins or half coins, and return to pot.
12. Optionally - stir in the drained diced tomatoes.
13. Stir in apple cider vinegar to taste and serve. (I also stirred in 1/2 cup julienned kale, I may add more kale and some cilantro the next time I make it.)

Carole's Notes:

We liked this! It went well with the Sourdough Almond Flour Cheese Bread.



The recipe is lightly adapted from Melissa Clark's Dinner in an Instant.