Middle Eastern Lentil Soup (Instant Pot or Stovetop)
A hearty and flavorful lentil soup inspired by Middle Eastern flavors, perfect for quick or slow cooking methods.
Ingredients
Vegetables
- 2 pieces onions (diced)
- 1 piece potato (diced)
- 1 piece carrot (diced (optional))
Dry Goods
- 2 cups red lentils
- 3 tablespoons vegetable oil
- 1 teaspoon salt (plus more per preference)
- 1.5 teaspoons cumin powder
- 0.5 teaspoon turmeric
- 1 teaspoon black pepper (more or less per preference)
- 8-10 cups water or chicken stock
- 1 cube chicken stock cube (if using water)
Optional toppings
- to taste lemon juice
- optional Crunchy pita chips (cut into small squares and fried)
Instructions
- Peel and chop onions and potatoes into large chunks or small cubes if blending later.
- In the Instant Pot, sauté oil, potatoes, onions, and spices for 5 minutes. On stovetop, cook in a regular pot.
- Add lentils and water or stock, then secure lid or cover pot. Cook for 15 minutes in Instant Pot or 40-60 minutes on stovetop until vegetables are soft.
- Release pressure, then blend the soup if desired. Adjust seasoning and water for desired consistency.
- Optional: fry pita squares in oil until golden and crunchy. Serve soup with a squeeze of lemon and pita chips on top.
Notes
Adjust seasoning and water to taste. For a creamier soup, blend more thoroughly.