Pressure Cooker Lentil Soup with Sausage

cooking.nytimes.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

Olive oil

1 large red or yellow onion, chopped

Kosher salt and black pepper

1 pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed

6 garlic cloves, chopped

1 teaspoon onion powder

1 teaspoon garlic powder

3 fresh thyme sprigs or 1 teaspoon dried thyme

2 tablespoons fresh oregano or 1 teaspoon dried oregano

Generous pinch of red-pepper flakes

¾ cup dry white wine

1 (14-ounce) can whole or chopped tomatoes

8 cups chicken stock

2 cups dried lentils, preferably black beluga

1 bay leaf

5 ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen

1 tablespoon red wine vinegar

Chopped fresh basil, for serving

Grated Parmesan, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer