This easy lentil & sausage soup takes no time at all in the Instant Pot. It’s a tasty, hearty soup that’s more like a meal in a bowl.
You might also like this Instant Pot soup: Low Carb Thai Curry Zucchini Soup
I’ve been really loving my Instant Pot lately. I was looking through the recipe book that came with it and saw how easy it was to cook beans. Then I remembered a lentil soup my friend Mary used to make years ago. I didn’t have the recipe but I thought it had tomatoes and sausage and just winged it from there. This is one of the best soups I’ve ever made. The broth is so rich and tasty and the vegetables just melt away while the lentils give it substance without being mushy. It definitely could be a meal in of itself. And with the Instant Pot it was SUPER easy.
Lentils don’t really agree with me. Which is such a shame because I would eat them all the time. Regardless I do make them every once in awhile. I grew up with a delicious Middle Eastern dish called mudjudrah which was lentils cooked down with caramelized onions and spices and you ate it with yogurt. It was comfort food for me. I will post that someday for you.
For the vegetables I’ve used onions, carrots, celery, mushrooms and some spinach too. I used canned tomatoes. Aldi has some nice fire roasted diced tomatoes that I used but you can use regular diced.
Easy Lentil & Sausage Soup
If you like lentils or just lentil soup, you have to give this one a shot. It’s so tasty I wish I would have made more. I think it would freeze really well too by the way. Enjoy and here is a little video to show you how quick and easy it is to make.
The nutrition for 1 serving is:
189 cals / 5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs
Easy Lentil & Sausage Soup (Instant Pot)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 1 large piece of celery chopped
- 1 carrot chopped
- 5 large mushrooms chopped
- 4 cups beef broth or stock
- 1/2 lb Italian sausage casings removed
- 1 cup lentils, dry green or brown
- 1 teaspoon garlic crushed
- 15 oz can of diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup spinach, fresh chopped
Instructions
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Press saute button on the Instant Pot and get nice and hot.
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Add the oil and then the onion, carrots and celery and saute for 5 minutes.
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Add the sausage and brown for about 5 minutes.
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Add in the rest of the ingredients and stir.
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Put on the lid and push the lever to the back to pressure cook.
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Press the manual button for 25 minutes.
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When time is up, quick release or let the pressure come down naturally.
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Serve.
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More hearty soups to try!
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- Easy Zucchini Lasagna Soup
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- Easy Stuffed Pepper Soup
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- Easy Italian Tortellini Soup
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- Best Beef and Barley Soup
Alison
This looks delicious! Can’t wait to try it out!
Denise
Thanks Alison! I think you will really like it!
Jonny
Do we just put dried lentils in the pot?
Denise
Hi Jonny,
Yes I just used dry lentils and add them to the pot. The pressure cooker will cook them quickly along with the vegetables.
Please let me know if you have any other questions.
Kim Tate
Are there any nutrition facts for this recepie? It states low-carb but nutrition facts would be nice
Denise
Hi Kim,
I’m sorry for the confusion but this is not a low carb recipe. Most of my recipes are but this is an older one and I did not do many low carb recipes back then. Here is the nutritional information based on 6 servings and I added to the recipe page too.
Again, sorry if this was confusing in any way. Please let me know if you have any questions.
189 cals / 5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs
Sarah @ Girl Adulting
Yesss, lentil & sausage soup is honestly one of my go-to’s during the winter, but I so often get bored with my own recipe. This looks divine. I love the addition of mushrooms!
Denise
I hope you will give it a try Sarah!
Joelle
Did you ever post the recipe for mudjudrah? That sounds amazing!!!! I’d love to know when you do!
Denise
I have not! I will someday though.
Susan G
Delicious recipe! I used some leftover grilled brats, added a cubed sweet potato, used split red lentils, and used chicken stock but did everything else the same. Definitely a keeper! Thank you!
Denise
Thanks for taking the time to comment and I love your changes!
Patti
This was fabulous, thanks! I made changes, not having mushrooms or spinach, I used more carrots and onions to make up for less veggies, also chicken stock and split red lentils. Next time I hope I have sausage, but I will say two slices diced quality bacon added to the onion on saute added just a touch of extra flavor.
Denise
That all sounds great Patti! You are making me hungry. I agree that the bacon and onions would add some good flavor. Thanks for stopping by and taking the time to comment.
Jack B.
Hi Denise,
Do you have suggestions for substituting sausage? Would chicken work? We have to watch our sodium intake.
Thanks so much!
Jack
Denise
That’s a good question Jack. To me the flavor adds so much sausage. I think you can use any meat product (ground turkey, chicken, pork, beef) and while you are browning it, add a few more spices that would be in Italian sausage (paprika, pepper, Italian seasonings, cayenne, pepper flakes, garlic, fennel seed) I have a post where I make my own Italian sausage if that helps with the seasonings. Good luck and keep me posted!
Rachel
Are you using dried lentils?
Denise
Hi Rachel,
Yes I used dry lentils. I should jot that down in the recipe.
Thanks for pointing that out!
Karen
What size of can for the tomatoes?
Denise
Hi Karen,
It’s the regular size 15 oz can of tomatoes.
I’ll go and fix the recipe. Thanks for bringing that to my attention!
I hope you enjoy it.
Karen
Thanks for the quick response! Made it for supper tonight and it was delicious!
Denise
I’m so glad Karen!
Danielle
Made this for dinner tonight and it was delicious! Great recipe and quick and easy too! I sprinkled some Parmesan cheese on top right before serving. Thank you for this great recipe! Loved it!
Denise
So glad you liked it and thanks for taking the time to comment!
Erin
Would it be ok if I just sliced the sausage instead of removing the casings?
Denise
Sure. I just like it when it’s more like ground beef but no problem just slicing it.
Karen
I made this tonight with ground sausage and I added some Italian seasoning and crushed red pepper. I also used chicken stock (that I made last week after making a roasted chicken in my Instant Pot). And I used a can of fire roasted tomatoes. It was SO GOOD! I can’t wait to have the leftovers tomorrow!
Denise
Karen,
I’m so glad you liked it! I think the sausage gives it so much flavor. I’ll have to try the fire roasted tomatoes next time.
Thanks for taking the time to comment!
Courtney
I made this today and it was delicious. I mean reallllly good stuff!!! Insanely easy to make too!
As an unexpected bonus my one year old slammed her face into it too and loved it!
Thanks so much for this recipe!!
Courtney
Denise
Hi Courtney,
Thanks for taking the time to comment! I’m so glad you liked it and your comment about your baby made me laugh out loud!
Margo
Would it be ok to double this in the Instant pot? Would I just double the cook time? Thanks!
Denise
Hi Margo, I think you use the same cooking time, it may just take longer to come up to pressure because you have more in the pot. However make sure you do not fill over the max line or 2/3rds of the way full. Here’s a good article about doubling pressure cooker recipes. https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/
Ro Ma
Hi Denise,
I just tried this great recipe and both my wife and I loved it (I’m the Instant Pot cooker in my family). It has earned its way onto my VGDA (very good do again) list.
No changes are necessary, but some ingredient alternatives can be considered if not all the ingredients available:
– Kale can be used in place of spinach.
– A mix of mushrooms will work if you don’t have enough of one kind; I used white button, cremini and shiitake mushrooms and they came out just fine. (Using a few extra mushrooms doesn’t hurt.)
– I used beef broth/stock, but I think chicken broth/stock would work in a pinch. (I use the Instant Pot to make my own broths, but store-bought works fine as long as it’s not too salty.)
– I doubled the carrots and celery, which bulked up the soup and tasted great. The extra carrots also provided a boost of color contrast.
– I used mild Italian sausage, pre-ground, which I broke into smaller pieces for cooking. If some of those dining like more heat, offer red pepper flakes on the side.
Thanks again for the wonderful recipe.
Denise
Hi Ro Ma,
Thanks for all the tips! I’m sure my readers (and me) will love to mix it up a bit. So glad you liked it!
Gloria
I will be the first to admit I HATE (yes I know that is a strong word) the COLD weather. I am already dreading it…last year it lasted for 6 months!! However, comfort food season in my opinion is one of the most delicious. If I can wrap my hands around a bowl of goodness, it makes me a happy girl. This soup is pefect for comfort food season.
Denise
I love the first snowfall…then it’s down hill from there. 😉 This soup does make it easier!
Veena Azmanov
Oh I love lentils and sausages and making it in an instant post sounds so perfect. I love how simple and easy this recipe is. The best thing about cooler weather is the soups you get to eat almost every day. I need to try this one soon. Yum.
Denise
I hope you like it Veena! It’s very easy in the Instant Pot.
Marisa Franca
We’ve just recently discovered how much we love lentils. I don’t know what took us so long. Now adding the sausage to the soup I can imagine how rich and flavorful the soup is. We don’t have an Instant Pot yet but I bet I could take your ingredients and just make them in our Dutch oven or even our slow cooker.Can’t wait to make it.
Denise
That would work just as good Marisa! Thanks for stopping by!
Jolina
I like how we can make this in our slow cooker too. We don’t have an instant pot (yet!). Also that it freezes well. Perfect for the crisp fall days coming our way!
Denise
Yes you can make this in a slow cooker or just on the stove top if you like!
Kerrigan
Hello!
Does anyone have ideas how I could alter the recipe with pre-steamed lentils from trader joes? I was thinking about adding them in at the end but not sure how it would affect absorption etc. Thanks!
Kerrigan
Any ideas on how to make this with pre- steamed lentils? I was thinking about adding it after cooking but wasn’t sure how the absorption is affected.
Denise
Hi Kerrigan,
I have never tried this with cooked lentils but here are my thoughts. You are mostly cooking this soup soup to get the lentils cooked so I would say cut the cooking time down to about 10 minutes and then add the lentils. Let it simmer for a few minutes and it should be fine. However I am just guessing. Hope that helps!