Ingredients
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1 pound bulk mild Italian sausage
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1 medium onion, diced
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2 celery stalks, chopped
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3-4 cloves garlic, minced
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1 tbsp garam masala (Ground cloves, nutmeg, cardamon, cinnamon, cumin)
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6 cups broth
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2 cups dried lentils
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1 teaspoon red pepper flakes
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1 16 ounce can diced tomatoes
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4 cups baby kale leaves , roughly chopped
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2 teaspoons red wine vinegar
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Salt and pepper to taste
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¼ cup chopped fresh parsley
Instructions
Step 1
Press “saute” button on Instant Pot. Add sausage and cook until meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
Step 2
Add stock, lentils, red pepper flakes, tomatoes and stir. Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press “manual” button and set timer for 12 minutes.
Step 3
Instant Pot will warm up for about 10 minutes and then start cooking. After 12 minutes, quick-release by flipping the release valve to “venting.”
Step 4
Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.
THYME TIP
Stove top? Cook sausage and vegetables as normal and cook for 1 hour.
