Ingredients
Scale
- 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 teaspoon 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
Instructions
- Peel and chop the onions and potatoes into large chunks. If you prefer a chunky soup, dice them into smaller cubes.
- In the Instant Pot or a soup pot, add the vegetable oil, potatoes, onions, and spices. Cook for 5 minutes on sauté mode (Instant Pot) or medium heat (stove top).
- Add the lentils and water (or chicken stock). Mix well, scraping the bottom of the pot. Secure the Instant Pot lid or cover the pot.
- If using an Instant Pot, pressure cook for 15 minutes (it will take 10-15 minutes to come to pressure). If using the stove top, boil for 40-60 minutes until vegetables are soft.
- For the Instant Pot, manually release the pressure and blend the soup with a hand mixer. For the stove top, blend or leave chunky.
- Taste and adjust salt and water. Add more water if you prefer a thinner consistency and cook a few more minutes.
- For the crunchy pita topping, cut pita bread into small squares and fry in 3-4 tablespoons of oil until golden and crispy.
- Serve the soup with a squeeze of lemon and crunchy pita chips on top.
Notes
- For a smoother texture, blend the soup thoroughly.
- Adjust spices and salt to your taste.
- Using chicken stock adds extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (Instant Pot) or 60 minutes (stove top)
- Category: Soup
- Method: Instant Pot or Stove Top
- Cuisine: Arabic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg