Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Description
This Lebanese Instant Pot red lentil soup is a beautiful sunny color thanks to red lentils, which cooks down in 10 minutes at high pressure.
Ingredients
•
2 tablespoons extra-virgin olive oil
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1 onion, finely chopped
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1 Yukon Gold potato, peeled and diced
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1 carrot, peeled and diced
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1 tomato, diced
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2 celery ribs, diced
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1 clove garlic, chopped, or more to taste
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1 1/2 teaspoons kosher salt
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3/4 teaspoon ground cumin
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1/8 teaspoon ground cinnamon
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1/8 teaspoon allspice
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4 cups low-sodium vegetable broth
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2 cups water
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1 1/2 cups red lentils
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2 lemons
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2 pita bread, cut into squares
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cooking spray
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1 pinch salt
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
4
Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5
Bake in the preheated oven until toasted, about 8 minutes.
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.
7
Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.