Instant Pot Lebanese Lentil Soup (Shorbat Adas)

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 Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 456 Calories

Ingredients

• 1 pinch salt
• ⅛ teaspoon ground cinnamon
• 2 cups water
• 2 lemons
• 1 onion, finely chopped
• ¾ teaspoon ground cumin
• 1 tomato, diced
• 1 ½ cups red lentils
• cooking spray
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons kosher salt
• 1 clove garlic, chopped, or more to taste
• 1 carrot, peeled and diced
• 1 Yukon Gold potato, peeled and diced
• 2 celery ribs, diced
• 4 cups low-sodium vegetable broth
• ⅛ teaspoon allspice
• 2 pita bread, cut into squares

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.

Step 5

Bake in the preheated oven until toasted, about 8 minutes.

Step 6

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.

Step 7

Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.