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Sausage Lentil Soup (Instant Pot)

  • Author: Heather Love
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



1 tbsp olive oil or ghee

1 onion, chopped

1 large celery, chopped

4 garlic cloves, minced

1 tsp salt/1 tsp pepper+ more to taste

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried rosemary

1 tsp onion powder

1 tsp garlic powder

1 lemon, juiced

3/4 cup filtered water

1 can (14oz) chopped tomatoes

2 cups chicken bone broth + 6 cups water OR 8 cups chicken broth

2 cups dried lentils OR 1.5 cups lentils + 1/2 cup dried mung beans (we love this version!)

1 bay leaf

1 package Aidell’s Italian sausage (or equivalent), sliced

1 tsp red wine vinegar


In your Instant pot, add oil, onion, celery and garlic
Press the saute and cook until softened, 3-5 minutes
Add salt, pepper, herbs and spices and continue stirring
Add lemon juice and water and stir, simmer until reduced by half, about 5 minutes
Add tomatoes, broth, lentils and bay leaf
Stir, cover and set steam valve to sealed position
Pressure cook on high for 10 minutes
Let naturally release for 5 minutes
Open the lid, add sausage and vinegar
Mix, taste and add additional salt if needed

  • Prep Time: 15 min
  • Cook Time: 10 min