Ingredients
1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices 1 medium onion, chopped1/4 medium green pepper, seeded and finely chopped3 tablespoons plus 4 cups water, divided 2 cups dried lentils, rinsed2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) stewed tomatoes1/4 cup packed dark brown sugar1/4 cup Worcestershire sauce1/4 cup red wine vinegar2 tablespoons chili powder3 garlic cloves, finely mincedOptional toppings: Sour cream, jalapeno slices and cilantro
Preparation
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.
