📝 About This Recipe
This classic Levantine Red Lentil Soup is the ultimate soul-warming comfort food, beloved from Beirut to Cairo for its velvety texture and earthy spice. By using the Instant Pot, we transform humble lentils into a creamy, sun-drenched masterpiece in a fraction of the time while locking in the vibrant flavors of cumin and turmeric. Finished with a bright squeeze of lemon and a drizzle of olive oil, it is a nutritional powerhouse that tastes like a warm hug in a bowl.
🥗 Ingredients
The Base
- 2 cups Red Lentils (rinsed thoroughly until water runs clear)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 4 cloves Garlic (minced)
- 1 stalk Celery (finely diced)
Spices and Liquid
- 1 1/2 teaspoons Ground Cumin (the signature spice of this dish)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden hue)
- 1/2 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 6 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish and Garnish
- 1 whole Lemon (half juiced, half cut into wedges for serving)
- 1/4 cup Fresh Parsley (chopped)
- 2 loaves Pita Bread (toasted or fried into chips)
- 1 pinch Aleppo Pepper or Chili Flakes (optional for a touch of heat)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh strainer and rinse them under cold running water, swirling with your fingers until the water transitions from cloudy to clear. Set aside to drain.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'Normal' or 'Medium'. Add the olive oil and allow it to shimmer.
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3
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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5
Add the ground cumin, turmeric, smoked paprika, salt, and black pepper. Stir constantly for 1 minute to 'toast' the spices, which awakens their essential oils and deepens the flavor.
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6
Pour in the rinsed lentils and stir to coat them thoroughly in the spiced oil and vegetable mixture.
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7
Add the 6 cups of stock. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no bits of onion or spice are stuck, which prevents the 'Burn' notice.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the 'Sauté' function. Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 10 minutes.
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10
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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11
Open the lid. For a rustic texture, whisk the soup vigorously by hand; for a silky smooth finish, use an immersion blender directly in the pot until the desired consistency is reached.
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12
Stir in the fresh lemon juice. Taste and adjust seasoning with more salt or pepper if necessary. If the soup is too thick, stir in a splash of hot water.
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13
Ladle the soup into warm bowls. Garnish with a drizzle of olive oil, a sprinkle of fresh parsley, and a dash of Aleppo pepper.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch and ensure a clean flavor. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a standard blender, but be careful not to overfill. For an extra layer of flavor, sauté a small diced potato with the carrots for added natural creaminess. Don't skip the lemon juice at the end; the acidity is crucial to balancing the earthy weight of the lentils. This soup thickens significantly as it sits; when reheating, add a tablespoon or two of water to bring it back to its original consistency.
🍽️ Serving Suggestions
Serve with homemade pita chips—simply toss pita triangles with olive oil and za'atar and bake until crispy. Pair with a fresh Fattoush or Tabbouleh salad to provide a crisp, cold contrast to the warm soup. A side of pickled turnips or olives adds a wonderful salty tang to the meal. For a heartier dinner, serve alongside grilled chicken tawook or lamb skewers. A dollop of Greek yogurt or labneh on top adds a lovely cooling creaminess.