Judy Campbell's Lentil Soup

I love this soup and all but one of my children scarf it down (thanks to the kielbasa, I think). You could easily adjust this for the InstantPot, using the time listed for brown lentils and adding the kielbasa afterwards.

Time: 40 minutes

Yield: Enough for a family of four for dinner plus two bowls leftover :)

3/4 lb kielbasa, cut lengthwise and sliced into 1/4 in. pieces (half-moon shape)

1 medium yellow onion, diced

3 stalks celery, chopped small

2 cloves garlic, minced

2 cans tomato pureé (14 oz) or diced tomatoes (whatever texture you prefer. We do puree)

2 cups brown lentils, rinsed and examined for little rocks

1 bay leaf

1 t basil

1 t oregano (or more)

a dash sugar (we haven't done this)

salt, pepper, sage and thyme if desired/to taste

1) fry the kielbasa in a teaspoon or two of canola oil in a soup kettle until brown. Set aside. (you wouldn't have to do this, but I think it tastes better).

2) Sauté onions and celery until soft, add garlic and sauté for 15 seconds or until fragrant

3) Add tomatoes and lentils, spices, and a cup of water. Bring to a boil, reduce heat, then simmer until lentils are soft, about 25 minutes.

4) Add the kielbasa and salt and pepper to taste.