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.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- Yukon Gold potato: 1 piece (diced)
- carrot: 1 piece (diced)
- tomato: 1 piece (diced)
- celery ribs: 2 piece (diced)
- clove garlic: 1 piece (chopped, to taste)
- ½ teaspoons kosher salt: 1 piece
- ground cumin: 0.75 tsp
- ground cinnamon: 0.125 tsp
- allspice: 0.125 tsp
- low-sodium vegetable broth: 4 cups
- water: 2 cups
- ½ cups red lentils: 1 piece
- lemons: 2 piece
- pita bread, cut into squares: 2 piece
- cooking spray:
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
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Bake in the preheated oven until toasted, about 8 minutes.
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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.
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Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.
