This Lebanese Instant Pot red lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of Aleppo pepper, if desired.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 Yukon Gold potato, peeled and diced
- 1 carrot, peeled and diced
- 1 tomato, diced
- 2 celery ribs, diced
- 1 clove garlic, chopped, or more to taste
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 ½ cups red lentils
- 2 lemons
- 2 pita bread, cut into squares
- cooking spray
- 1 pinch salt
Steps
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
- Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.
