SMOKY LENTILS AND SAUSAGE
TIME: 50 MINUTES
YIELD: 2 TO 4 SERVINGS
You can use any type of sausage to top these rich, earthy lentils, which take on a rustic flavor from the smoked paprika in which they’re simmered. Pork is the obvious sausage choice here, but turkey or lamb sausages would also work well. Don’t overlook the mustard for serving. It gives a nice pop of flavor right at the end.
2 tablespoons extra-virgin olive oil, plus more as needed
12 ounces of your favorite fresh sausage, pricked all over with a fork
1 onion, diced
¼ teaspoon fine sea salt, plus more as needed
3 garlic cloves, thinly sliced
½ teaspoon sweet or hot smoked paprika
¼ teaspoon freshly ground black pepper
¼ cup dry red wine
1 cup dried green lentils
2 sprigs fresh thyme
1 teaspoon apple cider vinegar or white wine vinegar, or more to taste
Chopped fresh chives or parsley, for serving
Dijon mustard, for serving
- Using the sauté function, heat the oil in the pressure cooker until hot. Add the sausage and cook until well browned on all sides, 10 to 15 minutes. Transfer the sausage to a plate.
- If the pot looks dry, add a drizzle of oil. Add the onion and salt, and cook until the onion has softened, about 5 minutes. Stir in the garlic, paprika, and pepper, and cook for another minute.
- Stir in the wine, scraping up any browned bits from the bottom of the pot, and then add the lentils, thyme, and 1¾ cups of water. Insert the steamer rack on top of the lentils, and arrange the sausages on the rack.
- Cover and cook on high pressure for 11 minutes. Allow the pressure to release naturally. Transfer the sausages to a plate and remove the steamer rack. Discard thyme sprigs. Stir the vinegar into the lentils; taste and add more vinegar and/or salt, if needed. Scoop the lentils onto a serving platter and drizzle with olive oil. Slice the sausages and arrange them on top. Garnish with the chives, and serve with the mustard on the side.