Name: Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Onion, finely chopped - 1; Yukon Gold potato, peeled and diced - 1; Carrot, peeled and diced - 1; Tomato, diced - 1; Celery ribs, diced - 2; Garlic, chopped, or more to taste - 1 clove; Kosher salt - 1 ½ teaspoons; Ground cumin - ¾ teaspoon; Ground cinnamon - ⅛ teaspoon; Allspice - ⅛ teaspoon; Low-sodium vegetable broth - 4 cups; Water - 2 cups; Red lentils - 1 ½ cups; Lemons - 2; Pita bread, cut into squares - 2; Cooking spray - 2; Salt - 1 pinch

Instant Pot Lebanese Lentil Soup (Shorbat Adas)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Lebanese Lentil Soup (Shorbat Adas)

1. Extra-virgin olive oil - 2 tablespoons

2. Onion, finely chopped - 1

3. Yukon Gold potato, peeled and diced - 1

4. Carrot, peeled and diced - 1

5. Tomato, diced - 1

6. Celery ribs, diced - 2

7. Garlic, chopped, or more to taste - 1 clove

8. Kosher salt - 1 ½ teaspoons

9. Ground cumin - ¾ teaspoon

10. Ground cinnamon - ⅛ teaspoon

11. Allspice - ⅛ teaspoon

12. Low-sodium vegetable broth - 4 cups

13. Water - 2 cups

14. Red lentils - 1 ½ cups

15. Lemons - 2

16. Pita bread, cut into squares - 2

17. Cooking spray - 2

18. Salt - 1 pinch

How to cook deliciously - Instant Pot Lebanese Lentil Soup (Shorbat Adas)

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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. Stage

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. Stage

Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.

5. Stage

Bake in the preheated oven until toasted, about 8 minutes.

6. Stage

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. Stage

Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.