Instant Pot Lebanese Lentil Soup (Shorbat Adas)

Name: Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Total time: 25 min
Yield: 4 Servings
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; 🧂 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

Cost $8.5, save $6

Source: Recommended by CookPal

25 Min
4 Servings
$8.5

Instant Pot Lebanese Lentil Soup (Shorbat Adas)

Cost $8.5, save $6

Source: Recommended by CookPal

25 Min
4 Servings
$8.5

INGREDIENTS

Main 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
- 🧂 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

STEPS

Preheat the oven to 400°F (200°C).

Turn on Instant Pot and select Sauté function. Heat olive oil in the pot and add onion, potato, carrot, tomato, celery, and garlic. Cook and stir until slightly softened, about 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.

Pour in broth, water, and lentils. Close and lock the lid. Select high pressure; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

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

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

Carefully release pressure using the quick-release method. Unlock and remove the lid. Puree soup using immersion blender. Stir in the juice of 1 lemon.

Divide soup among bowls and garnish with toasted pita chips. Serve with lemon wedges.

NUTRIENTS

Per 1 serving

🔥

456

Calories

23
Protein
77
Carbs
9
Fats

💡 If you prefer a chunkier texture, you can blend only half the soup and leave the rest chunky.To add a spicy kick, garnish with a sprinkle of Aleppo pepper or chili flakes.Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.