Ingredients:

• 1 lb italian sausage

• 2 cups diced carrots

• 1 cup diced celery

• 1 diced yellow onion

• 2 diced zucchini’s

• 4 cloves minced garlic (use less if you’re sensitive)

• 28 ounce can diced tomatoes

• 1.5 cup dry lentils

• 2-3 tbsp dried Italian herb blend

• 1 tbsp curry powder

• 1 tsp red pepper flakes

• Salt & pepper

• 6 cups broth (I used 1/2 chicken broth 1/2 bone broth for the added minerals and aminos acids)

• Juice of 1 lemon

• Optional: greens

Directions:

• Add 2 tbsp olive oil to the instant pot and turn on sauté mode.

• Add sausage and break up with a wooden spoon. Cook until browned.

• Add carrots, celery, onion, zucchini & garlic and season well with salt and pepper. Sauté for 3-4 minutes.

• Add spices, diced tomatoes & lentils and stir to combine.

• Add broth and close the instant pot. Press manual and set the timer for 10 minutes.

• When the timer is up, let the pressure release naturally for another 10-12 minutes.

• Quick release the rest of the steam & mix in lemon + greens. Add more salt as needed.