PRESSURE COOKER LENTIL SOUP WITH SAUSAGE
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams
PRESSURE-COOKER LENTIL AND SAUSAGE SOUP
I added a cup of dry red wine to this soup 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
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2-1/4 quarts.
Number Of Ingredients 14
Steps:
- 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., Freeze option: 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.
Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 977mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
PRESSURE-COOKER LENTIL STEW
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS
The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.
Provided by Sarah DiGregorio
Categories soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 32 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1435 milligrams, Sugar 10 grams, TransFat 0 grams
PRESSURE-COOKER GREEK-STYLE LENTIL SOUP
This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. 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. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
LENTIL SAUSAGE SOUP
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 4 quarts; 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
PRESSURE COOKER LENTIL SOUP
This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.
Provided by Podkayne
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- Add the carrots and celery and saute for a minute or two.
- Add the ground cumin and stir well.
- Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- Cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- Remove the bay leaves.
- If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- Season with salt and fresh ground pepper to taste.
CHICKEN SAUSAGE LENTIL SOUP (PRESSURE COOKER)
Tasty soup for a cold day. About 7 WW Smart Points (calculated on weight watchers recipe builder on 1/24/16).
Provided by lisahaines2002
Categories Lentil
Time 1h10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken sausage and garlic in pressure cooker.
- add remaining ingredients, stir.
- put lid on pressure cooker and cook on stew/soup setting. (about 36 minutes).
- release pressure and serve.
Nutrition Facts : Calories 354.5, Fat 18.2, SaturatedFat 5.6, Cholesterol 29.3, Sodium 1025.4, Carbohydrate 30.5, Fiber 11.6, Sugar 3.8, Protein 18.5
LENTIL SOUP IN 10 MINUTES (PRESSURE COOKER)
This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".
Provided by blucoat
Categories Potato
Time 18m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in the pressure cooker over medium heat.
- Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
- Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.
Nutrition Facts : Calories 216.8, Fat 2.4, SaturatedFat 0.3, Sodium 131.9, Carbohydrate 36.4, Fiber 13.6, Sugar 2.4, Protein 13.1
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5/5 (2)Total Time 45 minsCategory SoupCalories 276 per serving
- Select sauté on your Instant Pot Pressure Cooker. Once it says “HOT,” add your italian sausage to the pot and cook until brown, breaking up the meat in the process.
- Add the onion, celery, carrot, zucchini, and garlic cloves and stir until vegetables soften a little, about 3 minutes.
- Press “Cancel” to turn of the Instant Pot. Add the chicken broth, lentils, dried basil, and oregano to the pot and stir.
- Pour diced tomatoes on top of the mixture. Cover Instant Pot and Pressure Cook on High Pressure for 15 minutes.
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4.8/5 (4)Category Pressure CookerCuisine AmericanTotal Time 50 mins
- Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
- 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.
- 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.
- 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.
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