Lentil and Sausage Soup

6 cups beef stock (3 cans)

3 cups lentils ( one 16 ounce bag)

3 tablespoons olive oil

2 large onions

4 cloves of garlic, minced

2 carrots, thinly sliced

4 stalks celery, sliced

2 tablespoons soy sauce

2 teaspoons of your favorite spices

Salt & pepper to taste

2 tablespoons cider or balsamic vinegar

1 pound cooked kielbasa or sweet Italian sausage

1/4 cup chopped fresh parsley or 1 tablespoon dry parsley

Bring beef stock to a boil in the pressure cooker and stir in lentils.  Add oil, onions, garlic, carrots, celery, soy sauce, spices, salt, pepper, and vinegar.  Seal cooker and bring up to high pressure, reduce heat to stabilize pressure and cook for 20 minutes.  Remove cooker from heat and release pressure.  Cut sausage into bite-sized pieces and add to soup with parsley.  Simmer uncovered for 5 minutes.  Taste & adjust seasonings and add extra water if necessary.