Name: Middle Eastern Lentil Soup (Instant Pot or Stovetop) Recipe
Prep time: 15 min
Cook time: PT-491251H46M17S
Total time: PT-491251H46M17S
Cuisine: Middle Eastern
Ingredients: 2 onions, diced; 1 potato, diced; 1 carrot, diced (optional); 2 cups red lentils; 3 tablespoons vegetable oil; 1 teaspoon salt, plus more to taste; 1.5 teaspoons cumin powder; 1/2 teaspoon turmeric; 1 teaspoon black pepper, more or less to taste; 8-10 cups water or chicken stock; 1 chicken stock cube (if using water); Lemon juice, optional; Crunchy pita chips, optional (made from pita bread fried in 3-4 tablespoons of oil)

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Introduction

Middle Eastern Lentil Soup is a hearty and flavorful dish perfect for any season. Made with red lentils, warming spices, and a touch of lemon, this soup is both comforting and nourishing. It can be prepared easily in an Instant Pot or on the stovetop.

The image shows two white bowls filled with a thick, yellow soup topped with bright green parsley leaves; one bowl is placed at the bottom center and the other at the top right. Around the bowls are small white dishes containing dark brown dates on the right and lemon wedges on the left and near the bowls. The food is arranged on crumpled newspaper on a black tray, placed on a white marbled surface. Two ornate silver spoons lie diagonally at the bottom right corner next to the bowls. The scene is softly lit, showing texture on the soup and fresh herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 onions, diced
1 potato, diced
1 carrot, diced (optional)
2 cups red lentils
3 tablespoons vegetable oil
1 teaspoon salt, plus more to taste
1.5 teaspoons cumin powder
1/2 teaspoon turmeric
1 teaspoon black pepper, adjust to preference
8-10 cups water or chicken stock
1 chicken stock cube, if using water
Lemon juice, optional
Crunchy pita chips, optional

Instructions

Step 1: Peel and chop the onions and potatoes into large chunks. If you prefer not to blend the soup later, dice them into smaller cubes. Dice the carrot if using.
Step 2: For the Instant Pot (8-quart is recommended), heat the vegetable oil, then add potatoes, onions, and spices. Cook on sauté mode for 5 minutes. For stovetop, use a regular soup pot and follow the same step.
Step 3: Add lentils and water (or chicken stock), mix well, scraping the bottom of the pot. Secure the Instant Pot lid or cover the stovetop pot.
Step 4: If using the Instant Pot, pressure cook for 15 minutes. It will take 10-15 minutes to come to pressure before cooking. If using stovetop, bring to a boil and simmer for 40-60 minutes until vegetables are soft, adjusting liquid and salt halfway through.
Step 5: For the Instant Pot, carefully manually release the pressure valve and blend the soup with a hand mixer until smooth. On the stovetop, blend if you prefer, or leave chunky.
Step 6: Taste and adjust salt and liquid. If the soup is too thick, add more water and cook for a few more minutes on sauté or simmer mode.
Step 7: To make crunchy pita chips, cut pita bread into small squares and fry in 3-4 tablespoons of oil over medium heat, stirring until golden and crisp.
Step 8: Serve the soup with a squeeze of lemon juice and top with crunchy pita chips if desired.

Tips & Variations

Use chicken stock instead of water for a richer flavor, and add a stock cube if needed.
Add diced carrot for extra sweetness and texture.
Adjust spices to suit your taste by adding more cumin or black pepper.
If you want a thicker soup, reduce the amount of liquid or blend less.
For a vegan version, use vegetable stock and skip the stock cube.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen if it has thickened. Pita chips are best served fresh but can be stored separately in an airtight container for up to 2 days.

How to Serve

A bowl of thick, yellow-green soup fills the center of a round white ceramic bowl with a light brown rim. On top of the soup are scattered crispy, small golden-brown toasted bread pieces and fresh chopped green herbs, all adding texture and color contrast. A woman's hands gently hold the bowl on both sides. To the right, part of another bowl of the same soup is visible. In the upper right corner, a white plate holds several yellow lemon wedges and green parsley on a white marbled surface. A few toasted bread pieces are scattered near the bowl. The overall scene is bright and clean, with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they break down easily and create a creamy texture. Other lentils like green or brown will take longer to cook and may not blend as smoothly.

Is it necessary to blend the soup?

No, blending is optional. You can leave the soup chunky if you prefer more texture or blend it for a smooth, creamy consistency.