Instant lentil and sausage stew

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Try serving this soup with these gluten-free corn muffins!

If you're like me and are always looking for easy, delicious, and satisfying instant recipes, you'll want to try this one!

I love how hearty and cozy the sausage lentil stew is and this recipe doesn't disappoint. It is full of flavor and perfect for a cold night.

Just a note on lentils – they are often cross-contaminated with other grains that contain gluten. So be sure to rinse carefully and collect the lentils before cooking with them.

This summer we went to my brother's wedding in Pullman, Washington. The whole city is surrounded by friends of lentils and grains. It definitely made me understand why lentils are contaminated. They grow side by side!

My recommendation is to buy French green lentils (Trader Joe’s also carries them!). They are cleaner and generally not contaminated with grains that contain gluten like brown lentils.

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I like to add a little chopped cabbage to this stew when you're done cooking some vegetables. Sausage and kale go very well together in casseroles, even people who aren't crazy about kale will like it.

You can supplement this with Parmesan cheese or leave it as I do to keep things dairy-free. My husband likes to fill hers with hot sauce. Basically it tops it all with hot sauce, but the lentil stew tastes delicious with a little kick!

This recipe makes a great batch of stew, which is great because the leftovers are delicious. Add it to your instant dinner rotation in the pot during the week!

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Instant lentil and sausage stew


  • 2 tablespoons of olive oil
  • 1 pound of Italian sausage
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3-4 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of tomato paste
  • 1 1/2 tablespoons of Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 29 oz canned diced tomatoes
  • 5 cups chicken broth
  • 1 1/2 cups dried, rinsed, collected lentils (preferably French green lentils)
  • 1 cup finely chopped kale, optional


  • Press the SAUTE button on the instant pot and let it preheat for 1-2 minutes. Add the olive oil and the Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.

  • Add onion, celery, and carrot. Cook for 3-4 minutes until the vegetables begin to soften. Add garlic, tomato paste, Italian seasoning, red pepper flakes, and salt.

  • Add diced tomatoes, chicken stock, and lentils. Stir to combine.

  • Close instant cooker and press MANUAL and set timer for 10 minutes. When the time is up, let the pressure release naturally for 10 minutes, then quickly release the rest of the steam.

  • Add the chopped kale. Serve topped with Parmesan cheese if desired. Enjoy!

Recipe Notes

This recipe makes a bigger batch but the leftovers are delicious! Lentils are frequently contaminated with other grains. Be sure to rinse and scoop the lentils before adding them to the soup. I like to use small green French lentils because they are generally very clean.


Calories: 601kcal


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