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Meaningful Eats

Sausage Lentil Soup (Instant Pot or Slow Cooker!)

10 servings
Sausage Lentil Soup! One of our family's all-time favorite meals. A cozy, hearty stew made easy in the slow-cooker or instant pot. Full of flavor and so satisfying!
 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 lb Italian sausage
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 3-4 carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 29 oz canned diced tomatoes
  • 5 cups chicken stock (+1-2 more cups for the slow cooker)
  • 1 1/2 cups dry lentils rinsed and picked over (preferably French Green Lentils)
  • 1 cup finely chopped kale optional

Instructions

FOR THE INSTANT POT:

  • Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
  • Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
  • Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
  • Close the instant pot and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
  • Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!

FOR THE SLOW-COOKER:

  • In a large skillet over medium heat, add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
  • Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
  • Transfer the sausage/vegetable mixture to the slow-cooker. Add the diced tomatoes, 6 cups of chicken stock, and lentils. Stir to combine.
  • Cook on low for 6 hours. Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!

Video

Notes

This recipe makes a larger batch but the leftovers are delicious! This soup also freezes well.
GLUTEN-FREE? Lentils are frequently cross-contaminated with other grains. Be sure to rinse and pick through the lentils before adding them to the soup. I like to use small green French lentils because they are usually very clean.

Nutrition

Calories: 357kcal | Carbohydrates: 29g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 38mg | Sodium: 883mg | Potassium: 778mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3239IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 4mg