Packed with protein and veggies, this Instant Pot Sausage and Lentil Soup is delicious, 21 Day Fix approved, and totally filling thanks to a big, healthy portion size and some lean poultry sausage! This post contains affiliate links for products I’m obsessed with.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
Confession #141 – One of the first meals I made as a teenager was lentil soup…and this involved me opening two cans of pre-made lentil soup and pouring them into a pot. In my defense, I would sauté garlic in olive oil and also add some cooked pasta in after I heated the soup. Oh, and I would top with fresh basil. So, really, when you are 16, I guess that counts as cooking.
I continued to make this meal when my husband and I first got married, too, and it was a quick and easy favorite of ours. Obviously once I started the Fix, this recipe was a no go, but now, thanks to my Instant Pot, making lentil soup from dried lentils is crazy fast and so much healthier! I used my favorite Bob’s Red Mill lentils for this.
Did you know Bob’s made lentils? They actually have all kinds of delicious, high quality dried beans which are awesome to use in IP recipes.
First, I sauteed poultry sausage to add some yummy flavor. Can’t find Turkey or Chicken Sausage at your grocery store? Make your own using this How to Make Homemade Italian Sausage with Ground Chicken or Turkey recipe!
Then, I added a ton of veggies to this because I love a big bowl of soup, but I don’t love parting with my precious containers, so gimme all the greens.
Twelve minutes on high pressure is all you need to cook this soup…total Instant Pot wizardry.
And after a quick release, I added some spinach the pot for even more greens, and added in fresh basil. My mom loves rosemary with her lentils, but I am not a fan on rosemary with anything. You could also add parsley or oregano. YUM!
Topping with fresh pecorino Romano is a MUST unless you are dairy free, but make sure you count your your blue container for this. I usually do a couple tablespoons on top.
And you will not need any bread for this because it’s SO filling on it’s own…we are talking TWO cups per serving people…but I couldn’t resist it for the pic because my grandma loved a good loaf of Italian bread with just about everything.
And that’s it! A perfectly delicious, yet healthy pot of comfort food for your dinner or prep ahead lunches from our favorite magical pot!
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
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Packed with protein and veggies, this Instant Pot Sausage and Lentil Soup is delicious, 21 Day Fix approved, and totally filling thanks to a big, healthy portion size and some lean poultry sausage!
Ingredients
- 2 tsp olive oil
- 1 lb of Italian Chicken or Turkey Sausage – spicy or sweet
- 1/2 of an onion, chopped
- 1 1/2 cups of carrots, diced
- 1 1/2 cups of celery, diced
- 3 cloves of garlic, minced
- 2 cups of zucchini, sliced in half moons
- 1 1/2 cups of Bob’s Red Mill dry lentils, rinsed very well (my lentils doubled – if your lentils triple, you can use 1 cup or make this 8 servings instead of 6)
- 6 cups of low sodium chicken stock or broth
- 2 cups of baby spinach
- fresh basil or sub dried
- Himalayan salt
- crushed red pepper
- Pecorino Romano cheese
Instructions
- Set your Instant Pot to sauté and heat olive oil. Remove sausage from casing and brown until cooked through. Add in onion, celery, carrots, and garlic and sauté until fragrant. Add zucchini and sauté another minute.
- Pour in lentils and chicken stock and give everything a good stir.
- Place lid on your IP and lock, setting for 12 minutes on manual. After cook time, do a quick release. Remove lid after the Instant Pot beeps and unlocks. Stir in spinach leaves until they wilt. Add in fresh basil to taste and salt and crushed red pepper, if desired. I find that salt isn’t needed due to the stock and the sausage, but if using sweet sausage, some crushed red pepper tastes great!
- Serve with Pecorino Romano (measured in your blue container) and enjoy!
- For STOVETOP – Heat olive oil in a large soup pot. Add in turkey sausage and brown until cooked through. Add in onions, carrots, and celery and cook until veggies are soft. Add garlic and zucchini and cook for an additional minute or two. Stir in stock and lentils, cover and bring to a boil. Reduce heat to a low simmer and cook for 35 minutes or until lentils are soft. Add in spinach and herbs/seasonings. Serve with Pecorino Romano.
Notes
This makes 12 cups of soup and serves 6. Serving size is 2 cups. Each serving is 1 1/3 GREEN, 3/4 RED, 1 YELLOW, 1/3 tsp. If you are using cheese, be sure to measure your blue.
This can easily be adapted for 80 Day obsession by using 2 cups less veggies, 1/2 lb more sausage and 4 tsp additional olive oil. Then it will be 1 red, 1 green, 1 yellow, and 1 tsp per serving
Weight Watchers Freestyle Points – 3 per serving (more for cheese)
Nutrition
- Serving Size: 2 cups of soup
Keywords: soup, lentils, sausage, gluten-free, high-protein, instant pot
Tricia says
Is there a stove top version ?! This looks amazing but I don’t have an instant pot !
Nancylynn says
I just added it!! <3
Tricia says
Thanks , can’t wait to try it !
lisa says
Also obsessed with Bob’s Red Mill!
Nancylynn says
Right? Everything they make is amazing!
Mindy Rubinlicht says
NL- cannot wait to try this. Everything else has been sooooo good. ❤️Mindy
Nancylynn says
Hi Mindy! That’s awesome to hear! I miss you, girlfriend!
Amanda Naderer says
I recently found your site, I am a Beachbody Coach and I’m doing the 80 Day Obsession, I can’t tell you how easy and versatile your site is and how everything I find and make is AMAZING!!! I don’t know how you do all this but I am THANKFUL for you and your amazing recipes!!!!
THANK THANK THANK YOU!
Nancylynn says
Amanda – thank you SO much…this comment made my night! It makes me so happy to hear the recipes are helping! And 80 Day is awesome, right? Keep up the great work coaching! <3
Tricia says
I ended up making this today and it was amazing! I did substitute low sodium beef broth because that’s what I had on and it was really good !
Nancylynn says
YAY! Perfect – I bet the beef broth was super tasty! Thanks so much for letting me know! <3
Nicole says
I just made this and I am OBSESSED!!!!!!!!!! Just confirming that 2 cups of the soup only equals 1 yellow???? I just portioned out two cups and it’s an amazingly generous portion. I’d love if it really were just one yellow (doing 21df, not 80DO). Thanks!
Nancylynn says
It is!!! I know – isn’t it amazingly large?? <3
Paula says
I am SO grateful to find your blog. I have done 21DF before, but in a much needed reset. So with 80 Day Obsession starting last week, your recipes help. I LOVE cooking. This feels manageable knowing the recipe possibilities are unlimited. TY!
Nancylynn says
This is so great, Paula!! Makes me happy to help!! <3
Jackie W says
Love your recipes – my go-to site for yummy and healthy/21DFX/80DO freindly! Made this soup last night in my Instant Pot while Krispie Chicken was baking in the oven. 2 dinners done at one time. 🙂 Actually eating a bowl right now for lunch!
Nancylynn says
How awesome and great job multitasking in the kitchen!!! <3
Courtney says
This recipe is so delicious and even easier to make! Will definitely be adding this into my rotation. Even my husband who is a super picky-eater liked it!
Nancylynn says
That’s fantastic, Courtney!! Thank you for sharing!!
Audrey says
If I use canned lentils how should I adjust the broth?
Nancylynn says
I would add it one cup at a time to your desired thickness! And you can reduce the time quite a bit, too!
Audrey Martin says
Thanks! Just made it today, lovely hearty recipe, can’t wait to try more
Nancylynn says
I’m SO happy!! <3
Jaclyn says
Are the calories available for this recipe?
Nancylynn says
You can use myfitnesspal.com to help with this!!
Sam says
What’s the container counts for this soup on 21df?
Nancylynn says
1 1/3 GREEN, 3/4 RED, 1 YELLOW, 1/3 tsp
Buffy says
Thank you for leaving a link to your page in the IP page! Just got mine and it’s been a struggle to find healthy recipes that look like something my husband will eat – AND you’ve got 21 Day Fix measures alreadedy included!!! Double win!
I’ve never made lentils but bought them and they’ve been in the cupboard a year! This recipe sounds fabulous and I think my hubby will like it because of the sausage. Are red lentils okay for this?
Nancylynn says
They are!! This is one of my favorite meals – I hope you guys love it, too!
Cheryl says
Another favourite and new staple! Thanks! Made this with red lentils as that’s what my son prefers, cooked for 7 min in the IP and turned out perfect 🙂
★★★★★
Eilia says
Wow!!!! This tastes so good. Made it tonight for the first time. Used sweet Italian sausage and added some extra seasonings before pressure cooking. Not measured, but some crushed red pepper, fresh minced rosemary, cracked black pepper, Italian seasoning and curry powder. It’s absolutely amazing and so flavorful! Thank you very much!
★★★★★
Ellie Taylor says
Made this last night and it is so good! I’m concerned I overbought groceries this week and so need to over meal prep and will have too much food (coming off refresh I was a little eager to eat a ton of things). That said, does this freeze well? Or your hamburger soup? Both are SO GOOD
★★★★★
Nancylynn says
Yes! You can freeze both!
Brown Cowgirl says
I made this and it came out great! What a nice meal in a bowl. Thank you!!!
★★★★★
Nancylynn says
That is great to hear! Thank you for taking the time to rate and review!