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. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 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. 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. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 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. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

Nutrition per serving