I’ve been trying some new recipes with lentils in my Instant Pot Duo 60, (see Instant Pot Sausage and Lentil Soup (Carraba’s Copycat) for another great lentil soup option!) and I couldn’t be happier. They are delicious, inexpensive, and my 1 year-old (who prefers most of his meals in the form of grilled cheese) loves these lentil and veggie soups. The ham bone adds savory smoked flavors; it’s a great way to use up holiday leftovers, or you can pick one up inexpensively from the grocery store.
Ingredients (serves 4-6):
1 tbsp. olive oil
3 carrots, cut into bite sized pieces
3 celery sprigs, diced
1 onion, diced
190 grams (1 cup) lentils
32 oz. chicken broth
1 cup frozen corn, thawed
½ tsp. salt
¼ tsp. pepper
⅛ tsp. garlic powder
Press sauté on Instant Pot. When display reads “Hot” add olive oil, onion, carrots and celery. Sauté until vegetables are beginning to soften, 4-6 minutes. Add ham hock, chicken broth, lentils, garlic powder, salt, and pepper. Give it a quick stir and then close the lid. Press “manual” and set timer to 18 minutes. When the timer is done, let pressure release naturally before opening the lid. Stir in thawed corn until heated and serve. Enjoy!
If I could pick the number one reason I love my Instant Pot Duo 60, it’s given me the confidence to try dishes I’ve never made before. I was always intimidated by lentils, but not anymore. Lentils and beans (these Charro beans are delicious!) are nearly foolproof in the Instant Pot, hearty, and very inexpensive.
I recently found myself in an airport with some time before my next flight, and headed into a Carraba’s Italian Grill for a quick bite to eat. I ordered their Sausage and Lentil Soup and immediately thought “I can make this in the Instant Pot, no problem.” Here is my copycat version of Carraba’s Sausage and Lentil Soup, and I’ll bet it cost me less to make the entire batch than I paid for one bowl at the restaurant.
Ingredients (serves 6-8):
2 slices thick cut bacon, diced
12 oz. Italian sausage, removed from casings
1 onion, diced
3 cloves of garlic, minced
3 carrots, diced
3 celery stalks, diced
14.5 oz. can diced tomatoes
14.5 oz. can crushed tomatoes
6 cups (48 oz.) chicken broth
1 ½ cups dried lentils (270 grams)
2 tsp. Italian seasoning blend (thyme, rosemary, oregano, basil)
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper
Optional garnish: fresh basil and grated Parmesan cheese
Press sauté on Instant Pot. When display reads “Hot” add diced bacon and sausage. Sauté until sausage is browned, 5-7 minutes. Add onion and garlic to Instant Pot, sauté for 2 minutes more. Add carrots, celery, diced tomatoes, crushed tomatoes, chicken broth, lentils, Italian seasoning, salt, pepper and crushed red pepper. Give it a quick stir and then close the lid. Press “manual” and set timer to 18 minutes. When the timer is done, let pressure release naturally before opening the lid. Soup can be served immediately, or let stand for a bit to continue thickening. Garnish with chopped basil and Parmesan cheese, if desired. Enjoy!