Simple Middle Eastern Lentil Soup (Instant Pot)
This simple middle eastern lentil soup recipe is made easy in the instant pot providing the most comforting and nourishing bowl of goodness.
Equipment
- 1 Instant Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion Chopped
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- 2 Cups Red Lentils Rinsed and Drained
- 4 Cups Chicken Bone Broth Optional, replace with more water
- 4 Cups Water
- 1 Tablespoon Chicken Better Than Bouillon Optional
- 1 Fresh Lemon Juiced
- ⅛ Teaspoon Pepper Optional
- ⅛ Teaspoon Red Chili Flakes Optional
- 1 Tablespoon Parsley Optional
Instructions
- Set your instant pot to sauté mode and add in your olive oil. Once your oil is slightly heated through (about 30 seconds) add in your chopped onions and seasonings. Sauté for 2-3 minutes or until your onions become slightly translucent. Turn your instant pot off.
- Add in your rinsed red lentils, chicken bone broth (if using), water and chicken better than bouillon (if using). Set your instant pot to high for 15 minutes. Once your instant pot is finished cooking, allow 10 minutes before pressing the quick release button. Add in your fresh lemon and give your soup a stir. Serve with pinch of pepper, red chili flakes and fresh parsley (optional) and some buttered toast or sour dough.
- Hint: You can make this recipe on the stove top using a pot. Instead of setting the instant pot, you will make this recipe in a pot over medium high heat, once it gets to a boil, lower your heat to a low simmer and cook for about 40-45 minutes until your lentils begin to split. Stir occasionally.
Notes
Scroll up for substitutions, variations, storage tips etc!
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Nutrition
Calories: 309kcalCarbohydrates: 48gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 523mgPotassium: 764mgFiber: 23gSugar: 3gVitamin A: 121IUVitamin C: 17mgCalcium: 65mgIron: 6mg
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