Step 1

In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the sausage and cook until browned, about 5 minutes. Add the onion and celery, saute for 3 minutes, then add garlic and saute until fragrant, about 2 minutes.

Step 2

Sprinkle in salt, pepper, cajun seasoning, garlic powder, paprikas, and coriander. Add lentils and cook for 5 minutes.

Step 3

Pour in chicken stock and add tomatoes. Bring mixture to a boil. Cover and simmer for 25 minutes or until the lentils are fully cooked.

Step 4

Stir in parsley and serve.

Step 5

Turn the Instant Pot on SAUTE mode. Add olive oil, once hot add the sausage and cook until browned, about 5 minutes. Add the onion and celery, saute for 3 minutes, then add garlic and saute until fragrant, about 2 minutes.

Step 6

Sprinkle in salt, pepper, cajun seasoning, garlic powder, paprikas, and coriander. Add lentils and cook for 5 minutes.

Step 7

Pour in chicken stock and add tomatoes. Place lid on. Turn Instant Pot on MANUAL mode (high pressure selected) for 15 minutes. Once done, allow the pressure to come down naturally.

Step 8

Open lid and stir in parsley. Serve immediately or KEEP WARM until ready to serve.