Sausage Lentil Soup

Instructions:

Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion has softened. Add half of the chopped apples and cook until just softened.

Add the celery, garlic, sage, and thyme, and stir to combine. Add the sausage, lentils, nutmeg, and chicken stock to the pot, and season with 1 teaspoon salt. Let the soup come to a boil then reduce to a simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.

Just before you are ready to eat, stir in the vinegar and taste for salt and pepper. Stir together the sour cream and mustard, then stir the mixture into the soup. Serve topped with scallions and the remaining chopped apples.

For the pressure cooker: Follow the regular instructions. Once you add the chicken stock to the pot, lock the lid in place, set the valve to seal, and cook on high pressure for 7 minutes. Let the pressure release naturally for 5 minutes, then release any remaining pressure manually. Stir in the sour cream, mustard, and vinegar just before serving.

For the slow cooker: Cook the onion, apple, celery, garlic, sage, and thyme in a skillet until softened. Transfer to a slow cooker with the sausage, lentils, nutmeg, and vegetable stock and cook on low for 8 hours. Stir in the sour cream, mustard, and vinegar just before serving.