Peel potato and carrots.
Cut all vegetables in about ¼ inch cubes. To decide how much of each vegetable to use, you should have roughly the same amount of each vegetable.
Cut sausages in half lengthwise then into slices. (Hint: Sausages cut best when very cold.)
In a large pot or instant pot, add 1 tablespoon of avocado oil. Heat over medium heat for 30 seconds. Add potato, zucchini, carrots, and mushrooms. Saute for 5 minutes.
Add the Beyond Meat Hot Italian Sausages, basil, oregano and garlic to the pot. Saute for 2 more minutes.
Next, add the tomatoes, red lentils and water or vegetable stock to the pot.
Bring to a boil over medium-high heat. Reduce heat to simmer about 15 minutes until vegetables are soft and lentils break down into a thick stew. In an instant pot, pressure cook for 5 minutes at high pressure then release the pressure immediately.
Squeeze the juice of one lemon over the pot of soup. Add salt and pepper to taste. Stir and serve.
*1 can of petite diced tomatoes also works
Ingredients
Directions
Peel potato and carrots.
Cut all vegetables in about ¼ inch cubes. To decide how much of each vegetable to use, you should have roughly the same amount of each vegetable.
Cut sausages in half lengthwise then into slices. (Hint: Sausages cut best when very cold.)
In a large pot or instant pot, add 1 tablespoon of avocado oil. Heat over medium heat for 30 seconds. Add potato, zucchini, carrots, and mushrooms. Saute for 5 minutes.
Add the Beyond Meat Hot Italian Sausages, basil, oregano and garlic to the pot. Saute for 2 more minutes.
Next, add the tomatoes, red lentils and water or vegetable stock to the pot.
Bring to a boil over medium-high heat. Reduce heat to simmer about 15 minutes until vegetables are soft and lentils break down into a thick stew. In an instant pot, pressure cook for 5 minutes at high pressure then release the pressure immediately.
Squeeze the juice of one lemon over the pot of soup. Add salt and pepper to taste. Stir and serve.
*1 can of petite diced tomatoes also works