1 1/2 - 2 cups dried lentils
1/2 - 1 cup chopped sausage
1 cups crushed roasted tomatoes
1/2 cup mirepoix (chopped mixture of celery, carrots and onions.)
2 garlic cloves, minced
1 bay leaves
1 tbsp beef buillio(or 2 cups beef broth)
6 cups fresh water
Salt & Pepper to taste
- Follow the BROWNING instructions in the manual: sauté the mirepoix and garlic until they are fragrant. Cancel BROWNING. Add remaining ingredients into the cooking pot. Shut lid and lock properly into position. Adjust the Pressure Valve to Airtight. Program pressure cooker for 15-minutes.
- When the cook time is complete and it’s ready to release the pressure, make sure you are careful. Since it’s a big pot of soup, there may be some spitting at the pressure valve when you turn it to Exhaust. Just place folded up dish rag or towel over the valve which will help.
- When it is safe to open the lid, give the soup a good stir. If it appears a bit watery but you don’t want to keep it on the soupy side, you can thicken it by mixing a bit of the broth liquid with flour until it becomes a thick roux. Pour the roux back into the soup and stir it. Season with salt and pepper to your preference. Serve with a dollop of sour cream
- or yogurt.