Hard Soup

Instant Pot Lebanese Lentil Soup (Shorbat Adas)

Name: Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Prep time: 35 min
Cook time: 72 min
Total time: 107 min
Yield: 4 servings
Cuisine: Unknown
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 celerys ribs , diced; 1 clove garlic , chopped, or more to taste; 1.5 teaspoons kosher salt; 0.75 teaspoons ground cumin; 0.13 teaspoons ground cinnamon; 0.13 teaspoons allspice; 4 cups low-sodium vegetable broth; 2 cups water; 1.5 cups red lentils; 2 lemons; 2 pitas bread , cut into squares; cooking spray; 1 pinch salt

Total Time

1h 47m

35m prep · 72m cook

Servings

4 people

Rating

—

Difficulty

Hard

76 views

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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

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 celerys ribs , diced
1 clove garlic , chopped, or more to taste
1.5 teaspoons kosher salt
0.75 teaspoons ground cumin
0.13 teaspoons ground cinnamon
0.13 teaspoons allspice
4 cups low-sodium vegetable broth
2 cups water
1.5 cups red lentils
2 lemons
2 pitas bread , cut into squares
cooking spray
1 pinch salt

Instructions

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.