Do I need to rinse the lentils?

Yes! Always rinse lentils in a colander and sort through them to check for any small rocks or debris that sometimes get packaged with them. It only takes a minute but it's an important step.

Can I make this in a slow cooker or Instant Pot?

Absolutely! For the slow cooker : Brown the sausage and sauté the vegetables on the stovetop first, then transfer everything to your slow cooker with the lentils and broth. Cook on low for 6-8 hours or high for 4 hours. Stir in the spinach during the last 10 minutes. For the Instant Pot : Use the sauté function to brown the sausage and vegetables, then add lentils and broth. Cook on high pressure for 15 minutes with natural release for 10 minutes. Stir in spinach at the end.

Hearty Sausage Lentil Soup (One-Pot Weeknight Dinner)

Name: Sausage Lentil Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 Tbsp. olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 1/2 tsp. sea salt; 2 cloves garlic, minced; 1 lb. bulk Italian sausage; 1 1/2 cups dried brown lentils; 1/4 tsp. black pepper; 1/4 tsp. smoked paprika; 1 bay leaf; 15 oz. tomato sauce; 6 cups chicken broth or vegetable broth; 8 oz. baby spinach (about 8 packed cups); grated Parmesan cheese, for serving; fresh parsley, chopped, for serving; lemon wedges, for serving; extra virgin olive oil, for drizzling

Description

This hearty sausage lentil soup is loaded with Italian sausage, brown lentils, and vegetables. One-pot weeknight dinner that’s protein-packed and freezer-friendly!

Ingredients

Units Scale

1 Tbsp. olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
1/2 tsp. sea salt
2 cloves garlic, minced
1 lb. bulk Italian sausage
1 1/2 cups dried brown lentils
1/4 tsp. black pepper
1/4 tsp. smoked paprika
1 bay leaf
15 oz. tomato sauce
6 cups chicken broth or vegetable broth
8 oz. baby spinach (about 8 packed cups)
grated Parmesan cheese, for serving
fresh parsley, chopped, for serving
lemon wedges, for serving
extra virgin olive oil, for drizzling

Instructions

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery. Season with salt and sauté for 4-5 minutes until the vegetables begin to soften and the onion turns translucent.
Add the minced garlic and Italian sausage to the pot. Break up the sausage with a wooden spoon or spatula and cook for 3-4 minutes, stirring occasionally, until the sausage is browned and cooked through.
Add the brown lentils to the pot and stir to combine with the sausage and vegetables. Season the mixture with salt, black pepper, and smoked paprika, stirring to distribute the spices evenly.
Pour in the tomato sauce and chicken broth, then add the bay leaf. Stir everything together and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally. The lentils should be tender but still hold their shape, and the soup should have a nice, hearty consistency.
Remove the bay leaf and discard it. Stir in the baby spinach and let it wilt into the soup for about 1-2 minutes. The residual heat will cook the spinach perfectly.
Ladle the soup into bowls and serve topped with grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil. Serve with lemon wedges on the side for squeezing over the soup to brighten the flavors.

Notes

Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. The lentils will absorb more liquid as they sit, so you might need to add a splash of broth when reheating. Reheat on the stovetop over medium heat or in the microwave until hot. This soup freezes well for up to 3 months, but I recommend freezing it before adding the spinach for best results, then stir in fresh spinach when reheating.

Ingredients: Brown lentils take about 30-35 minutes to cook and hold their shape beautifully, which is what gives this soup its hearty texture. If you want a quicker version, you can use red lentils instead (reduce cooking time to 20 minutes, but note the soup will be creamier). You can swap chicken broth for vegetable broth to make this vegetarian – just skip the sausage and add plant-based Italian sausage or an extra 1/2 cup of lentils plus 1 tablespoon of Italian seasoning.

Prep ahead: The onions, carrots, celery, and garlic can be chopped the night before and stored in the fridge. You can also brown the sausage in advance, then store it covered in the fridge until you’re ready to make the soup.

Tools: A good Dutch oven or heavy-bottomed pot holds heat well and prevents burning on the bottom. If you’re planning to freeze leftovers, Souper Cubes are perfect for portioning individual servings.

Serve with: Crusty bread or garlic bread for dipping, a simple green salad with vinaigrette is delicious. This soup is hearty enough to be the main event, so you really just need something fresh and crunchy alongside it. Don’t skip the lemon wedges, the bright citrus really makes all the flavors pop.