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Instant Pot Red Lentil Soup

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Lebanese Middle Eastern
Instant Pot Red Lentil Soup
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 1/2 teaspoons kosher salt
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 1/2 cups red lentils
  • 2 lemons
  • 2 pita bread, cut into squares
  • cooking spray
  • 1 pinch salt
Instructions
1
First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, activate a versatile pressure cooker, such as an Instant Pot, and choose the Sauté mode. Warm olive oil in the pot by gently swishing it around. Introduce a medley of vegetables including onion, potato, carrot, tomato, celery, and garlic; stir occasionally until they begin to lose some of their firmness, approximately 3 to 5 minutes. Sprinkle a blend of seasonings including salt, cumin, cinnamon, and allspice over the vegetables; stir until they release their fragrance.
2
Next, pour in a combination of broth and water, along with lentils. Secure the lid tightly and press the high-pressure button according to the manufacturer's guidelines; set a timer for 10 minutes. Allow an additional 10 to 15 minutes for the pressure inside the cooker to build up.
3
Concurrently, arrange pita squares on a baking sheet lined with parchment paper. Lightly spray the squares with cooking spray and season with salt.
4
Subsequently, bake the pita squares in the preheated oven until they are toasted and crispy, around 8 minutes.
5
Carefully release the pressure using the quick-release method as per the manufacturer's instructions, approximately 5 minutes. Unlock and remove the lid from the cooker. Use an immersion blender to puree the soup until smooth. Add a squeeze of juice from 1 lemon and mix well.
6
Finally, divide the soup among individual bowls. Sprinkle a handful of pita chips over each serving. Cut the second lemon into wedges and serve alongside.