Pressure-Cooker Lentil and Sausage Soup Recipe
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Servings: 2-1/4 quarts.
1 tablespoon olive oil 3/4 pound bulk Italian sausage 1 small onion, chopped 1 celery rib, chopped 1 medium carrot, chopped 1 carton (32 ounces) beef broth 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup dried lentils, rinsed 1 cup chopped fresh spinach 1 cup dry red wine or additional beef broth 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper Grated Parmesan cheese, optional
