Middle Eastern Lentil Soup (Instant Pot or Stovetop)

Ingredients

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

Steps

1. 1

   Start by peeling and chopping the onions and potatoes into large chunks. If you don't want to blend the soup at the end, then dice them into smaller cubes

2. 2

   In the Instant Pot (I used 8Qt for this size - see notes), add the vegetable oil, potatoes, onions, and spices and cook for 5 minutes on saute mode. If using stove top, use a regular soup pot

3. 3

   Add the lentils and water, mix well ensuring you scrape the bottom of the pot, and secure the instant pot lid. If using stove top, cover the pot

4. 4

   If using Instant Pot, pressure cook for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure

5. 5

   If using stove top, allow it to boil for 40-60 minutes until the vegetables are soft. Adjust the liquid and salt half way through

6. 6

   For the Instant Pot, manually release the pressure valve and blend the soup using a hand mixer

7. 7

   For the stove top, you can leave it chunky or blend it as well

8. 8

   Taste and adjust the salt and also the water. If you like it thinner, add more water and allow it to cook for a few more minutes on saute mode

9. 9

   If you're making the crunchy pita topping, simply cut pita bread into small squares and fry on medium heat using 3-4 tablespoons of oil. Continue stirring until golden and crunchy

10. 10

    Serve with a squeeze of lemon and crunchy pita on top