Description
This recipe has been in my family for a number of years, and it's still a hit today. The smoky flavor of the andouille sausage adds a lot to the humble lentils. And you can make it in either a pressure cooker or a slow cooker.
Ingredients
- 1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices
- 1 medium onion, chopped
- 1/4 medium green pepper, seeded and finely chopped
- 3 tablespoons plus 4 cups water, divided
- 2 cups dried lentils, rinsed
- 2 cans (15 ounces each) tomato sauce
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 1/4 cup packed dark brown sugar
- 1/4 cup worcestershire sauce
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 3 garlic cloves, finely minced
- optional toppings: sour cream, jalapeno slices and cilantro
Directions
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro.
