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I’m still catching up from April… It was one of those months that just passed in a blur of guests, holidays (my birthday, which I feel is a holiday), and all out busyness that life tends to throw at you. Until April I was keeping pace, slightly ahead of life, but not in an arrogant way because I knew it would all catch up with me quickly. It did…
One truth I like to keep, even in times of extreme life busyness, is getting dinner on the table most nights. I say most here because life is life and I do get tired, especially tired of cooking, and eating out is not only a treat it’s a release. Since I’m being completely transparent here, and often lean towards it in this little corner of the web, I truly enjoy lazy meals. Meals that require minimal effort with restaurant quality, but I’m not just trying to please myself. If that were the case dinner would be cereal, so I need it to be filling for Jonathan but also exclude ingredients he doesn’t like. My kids have a similar sentiment, but the mama in me wants everyone eating as many veggies as possible. In other words every night for dinner I want the unicorn of all recipes…
This Instant Pot Sausage and Lentil stew, for me, possibly for you, is that unicorn!
Again, being completely transparent here, I couldn’t believe the delicious level of this stew. Listen up Mamas, vegetable haters, the amount of UNDECTABLE vegetables in this stew is UNREAL. The savory, smokey, flavor overpowers them all for a filling meal that checks all of my unrealistic dinner recipe requirements.
- 2 tablespoons Olive Oil
- 6 Garlic Cloves minced
- 1/2 cup Celery diced
- 1 Red Bell Pepper seeded and diced
- 4 cups Carrots diced
- 1 lb Smoked Sausage sliced
- 2 cups Dried Lentils
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Paprika
- 2 teaspoons Cumin
- 2 quarts Low Sodium Beef Broth
- 1 Beef Stock Cube optional
- 1 tablespoon Tomato Paste
- 1 tablespoon Brown Sugar
- 2 teaspoons Ground Black Pepper
- Set your Instant Pot to “saute” and add the Olive Oil, Garlic Cloves, Celery, Red Bell Pepper, and Carrots, cook for 5 minutes, tossing occasionally. Add the Smoked Sausage and continue to cook for an additional 3 minutes.
- Add all the remaining ingredients to the Instant Pot (Lentils, Worcestershire Sauce, Paprika, Cumin, Beef Broth, Stock Cube, Tomato Paste, Brown Sugar, Salt, and Pepper). Using the “manual” setting set the time to 15 minutes. Release all the steam once done and season with any additional spices.