Instant Pot Lebanese Lentil Soup (Shorbat Adas)

4.9
(15)
13 Reviews
2 Photos

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.

Submitted by LauraF
Updated on September 24, 2023
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
4
Jump to Nutrition Facts

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 ½ teaspoons kosher salt

  • ¾ teaspoon ground cumin

  • ⅛ teaspoon ground cinnamon

  • ⅛ teaspoon allspice

  • 4 cups low-sodium vegetable broth

  • 2 cups water

  • 1 ½ cups red lentils

  • 2 lemons

  • 2 pita bread, cut into squares

  • cooking spray

  • 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.

Recipe Tip

This soup tends to thicken as it sits. You can thin any leftovers with some water when reheating.

Nutrition Facts (per serving)

456 Calories
9g Fat
77g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 456
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 5%
Sodium 1139mg 50%
Total Carbohydrate 77g 28%
Dietary Fiber 15g 55%
Total Sugars 6g
Protein 23g 46%
Vitamin C 49mg 55%
Calcium 117mg 9%
Iron 6mg 31%
Potassium 954mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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