Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the sausage and brown for 5 minutes, breaking it into chunks with a wooden spoon.
- Add the onion, carrots, and celery and cook for 3 minutes until starting to soften.
- Add the garlic and tomato paste and stir for 1 minute to toast the paste.
- Add the lentils, diced tomatoes with their juices, broth, bay leaves, thyme, salt, and pepper. Stir to combine.
- Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure. Remove the bay leaves and adjust seasoning before serving.
Nutrition
Notes
Net carbs: 26g per serving (42g total carbs minus 16g fibre).
Vegetarian substitution: Omit the sausage and use vegetable broth. Add an extra teaspoon of fennel seed and a pinch of red pepper flakes to mimic the seasoning the sausage would have contributed.
Storage: Refrigerator up to 5 days, freezer up to 3 months in airtight containers.
Reheating: Thaw overnight in the fridge. Reheat on the stovetop with a splash of broth or water — the lentils will keep absorbing liquid in storage.
