Middle Eastern Lentil Soup (Instant Pot or Stovetop) Recipe
A hearty and flavorful Middle Eastern Lentil Soup that can be easily prepared using an Instant Pot or on the stovetop. This comforting soup features red lentils, potatoes, onions, and warming spices like cumin and turmeric. Perfectly blended for a smooth texture or served chunky, it’s a versatile dish that can be topped with crunchy homemade pita chips and a splash of lemon for added zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (Instant Pot) or 40-60 minutes (Stovetop)
- Total Time: 30 minutes (Instant Pot) or 55-75 minutes (Stovetop)
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Main 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
Toppings
- Crunchy pita chips, optional (made from pita bread fried in 3-4 tablespoons of oil)
Instructions
- Prepare Vegetables: Peel and chop the onions and potatoes into large chunks. If you prefer a soup without blending, dice them into smaller cubes. Dice the carrot if using for added texture and flavor.
- Sauté Ingredients: In the Instant Pot on sauté mode (8-quart recommended), heat the vegetable oil and add the potatoes, onions, and spices (salt, cumin, turmeric, black pepper). Cook for 5 minutes until aromatic. If cooking stovetop, do this in a regular soup pot over medium heat.
- Add Lentils and Liquid: Stir in the red lentils and add 8-10 cups of water or chicken stock, along with the chicken stock cube if using water. Mix well and scrape any bits off the bottom of the pot.
- Cook the Soup: For Instant Pot, secure the lid and pressure cook on high for 15 minutes. It will take 10-15 minutes to reach pressure. For stovetop, cover the pot and simmer for 40-60 minutes until the vegetables are soft. Adjust salt and liquid halfway through cooking.
- Blend the Soup: For Instant Pot, after manually releasing the pressure valve, blend the soup using a hand mixer until smooth. For stovetop, blend if desired, or leave chunky.
- Adjust Seasoning & Texture: Taste the soup and adjust salt and water to preferred thickness. If thinner soup is desired, add more water and simmer on sauté mode briefly to blend flavors.
- Make Pita Chips: Cut pita bread into small squares. Fry them in 3-4 tablespoons vegetable oil over medium heat, stirring continuously until golden and crunchy. Drain on paper towels.
- Serve: Ladle the soup into bowls, add a squeeze of fresh lemon juice if desired, and garnish with crunchy pita chips for texture.
Notes
- You can omit the carrot for a more traditional version or include it for extra flavor and nutrition.
- If you want a vegan version, use vegetable stock instead of chicken stock.
- The soup can be left chunky or blended smooth based on preference.
- Adjust water quantity depending on desired soup thickness.
- When using the stovetop, monitor liquid levels and stir occasionally to prevent sticking.
- Homemade pita chips elevate the dish with crunch and make a perfect garnish.
- This recipe is easily scalable depending on pot size and servings needed.
Keywords: Middle Eastern, Lentil Soup, Instant Pot, Stovetop, Red Lentils, Comfort Food, Healthy Soup, Vegetarian, Easy Soup Recipe
