Ingredients
- Olive oil1
- yellow onion, chopped
- Kosher salt and black pepper
- 1 pound hot or sweet Italian sausage(casingremoved)
- 2 tsp chopped garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- pinch of red-pepper flakes
- ¾ cup dry white wine1
- 14oz can fire roasted crushed tomatoes
- 8 cups chicken stock
- 2 cups dried lentils
- 1 bay leaf
- handful baby spinach chopped
- 1 TBSP red wine vinegar
Directions
- Cover the bottom of instapot with a thin layer of olive oil.
- Add the onion and season lightly with salt.
- Saute until the onion is softened and translucent - approx 5 minutes
- Add the sausage. Break up the sausage and cook until brown, about 5 minutes.
- Add garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and pepper.
- Stir to combine and continue to saute for 1 minute
- Add the wine and 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 and the stock, lentils and bay leaf. Season generously with pepper and stir
- Cover and set steam valve to sealed position.
- Cook on high pressure for 10 minutes. Let release naturally for 5 minutes, then release the remaining pressure manually.
- stir in the greens and cook until wilted and tender
- Stir in vinegar and salt and pepper to taste
