Lentil Soup with Sausage (pressure cooker)

 Source: New York Times

olive oil

1 cup chopped onion

1 pound hot Italian sausage (Beyond is a good vegan brand; cook as directed then chop)

4 garlic cloves, minced

1 tsp onion powder

1 tsp garlic powder

3 thyme sprigs

1 tsp dried oregano

3/4 cup dry white wine

14 oz. diced tomatoes

8 cups broth

2 cups dried lentils (brown/green or black beluga)

1 bay leaf

5 oz. dark leafy greens (spinach or kale)

1 TB red wine vinegar

salt & pepper to taste

1. Drizzle olive oil in pressure cooker & turn to saute mode. Saute onion until translucent; stir in garlic and cook a little more.

2. Add wine (keep on saute mode) and stir in onion powder, garlic powder, & oregano. Simmer until wine is reduced by half.

3. Turn off saute mode. Stir in tomatoes, broth, lentils, sausage, thyme sprigs, & bay leaf. Seal lid and pressure cook on high for 7 minutes. Let pressure release naturally for 12 minutes, then release the remaining pressure manually.

4. Open lid & remove thyme sprigs & bay leaf. Stir in the greens until wilted. Stir in vinegar and season with salt & pepper. Enjoy!