This Instant Pot lentil soup brings authentic Middle Eastern flavors to your table in just 20 minutes, using simple pantry staples you likely already have on hand.
Growing up in the Midwest, I learned that the best soups are the ones that simmer all day, filling the house with warmth. But when my neighbor Fatima shared her family’s Middle Eastern lentil soup recipe, I discovered something magical: a soup so flavorful and satisfying, it tastes like it’s been cooking for hours, yet it’s ready before you finish setting the table. The red lentils practically melt into silk, the warm spices wrap around you like a cozy blanket, and that squeeze of lemon at the end? Pure sunshine in a bowl. Time to get your Instant Pot ready for something special.
What Makes This Middle Eastern Lentil Soup So Special
After making countless pots of soup in my kitchen, I can tell you that this Middle Eastern lentil soup (Shorbat Adas) has earned its permanent spot in my weekly rotation. It’s the kind of recipe that makes you feel like a kitchen wizard with minimal effort and maximum comfort.
Uses pantry staples like red lentils, potatoes, and everyday spices
Ready in about 20 minutes with the Instant Pot, or simmers beautifully on the stovetop
Delivers protein-rich nutrition that keeps everyone satisfied for hours
Adapts to your preference: blend it smooth or keep it chunky
Freezes beautifully for up to three months, making meal prep a breeze
Kid-friendly with mild, approachable flavors that even picky eaters enjoy
I love that this soup doesn’t require any fancy ingredients or complicated techniques. It’s honest, nourishing food that brings people together around the table.
Ingredient Spotlight
Red lentils are the star of this soup, and for good reason. They cook quickly and naturally break down into a creamy, velvety texture without any dairy. I always keep a bag in my pantry because they’re so reliable. Unlike other lentils, red split lentils don’t need soaking and cook in a fraction of the time.
Onions provide the essential flavor base that makes this soup taste authentic. Don’t skip these; they add sweetness and depth that you simply can’t replicate with anything else. I dice mine into larger chunks since I blend the soup at the end.
Potatoes contribute body and heartiness to the soup, helping create that satisfying, stick-to-your-ribs quality. I prefer russet potatoes for their starchy texture, but any variety works. The potato also helps thicken the soup naturally as it breaks down.
Cumin powder brings that signature warm, earthy flavor that’s central to Middle Eastern cooking. In my kitchen, I always toast it briefly in the oil to wake up its essential oils. This simple step makes a noticeable difference in the final flavor.
Turmeric adds a beautiful golden color and subtle warmth without overpowering the other flavors. It’s also packed with beneficial properties that make this soup even more nourishing. Just half a teaspoon gives you that characteristic Middle Eastern golden hue.
Vegetable oil helps saute the aromatics and carries the spice flavors throughout the dish. I’ve found that a neutral oil works best so it doesn’t compete with the other flavors.
Chicken or vegetable stock deepens the overall flavor profile. If using water, the stock cube becomes essential for that rich, savory backbone.
Lemon juice brightens everything at the end with a fresh, tangy contrast to the earthy lentils. Always add it after cooking to preserve that vibrant citrus punch. I usually squeeze about half a lemon per bowl, but adjust to your taste.
How to Make Instant Pot Lentil Soup
Step 1. I’ve learned that peeling and chopping your onions and potatoes into large chunks saves time if you plan to blend the soup, but dice them smaller for a chunky texture. No need to be too precise here.
Step 2. Turn your Instant Pot to saute mode and heat the vegetable oil with the potatoes, onions, cumin, turmeric, salt, and black pepper for 5 minutes until fragrant. This blooming technique makes the spices sing and fills your kitchen with an amazing aroma.
Step 3. Add the rinsed red lentils and water (or stock), then mix thoroughly while scraping the bottom of the pot to prevent any sticking or the dreaded burn notice. Rinsing removes any debris and excess starch that could cause issues.
Step 4. Secure the Instant Pot lid, ensuring the valve is set to sealing, then pressure cook on high for 15 minutes. The pot will take about 10-15 minutes to come to pressure first, so the total time is closer to 30 minutes.
Step 5. After years of making this, I’ve found that a manual quick release works perfectly for this soup. Carefully turn the valve to venting and release all the pressure. Watch out for hot steam and keep your hands away from the valve.
Step 6. I always use an immersion blender right in the pot for the smoothest texture and easiest cleanup, though you can leave it chunky if you prefer. For a partially smooth soup, blend just half and leave the rest chunky.
Step 7. Taste and adjust the salt, then add more water if you’d like a thinner consistency. Simply turn on saute mode and let it warm through for a few minutes. The soup thickens as it sits, so don’t worry if it seems a bit thin at first.
Step 8. For the crunchy pita topping that my grandkids always request, cut pita bread into small squares and fry in 3-4 tablespoons of oil over medium heat, stirring constantly until golden and crispy. These add wonderful texture contrast.
Step 9. Serve your Instant Pot lentil soup hot with a generous squeeze of fresh lemon juice and those crispy pita chips scattered on top. The contrast of textures makes every spoonful interesting.
Storage and Reheating Tips
I typically store leftover lentil soup in airtight containers in the refrigerator for up to 4 days, where it actually tastes even better as the flavors continue to meld together overnight. The spices really develop after a day or two.
Betty’s freezing method works beautifully for this soup. Let it cool completely, then portion it into freezer-safe bags or containers for 2-3 months of ready-made comfort. I like to freeze it in single-serving portions for easy weekday lunches.
For the best texture when reheating, I reheat gently on the stovetop over medium heat, using a whisk to restore that smooth consistency and adding a splash of water or stock if it’s thickened up. The microwave works in a pinch, but stovetop reheating gives you better control and more even heating throughout. Frozen soup can go straight from freezer to stovetop without thawing.
Middle Eastern Lentil Soup (Instant Pot or Stovetop)
Authentic Middle Eastern lentil soup made with red split lentils, vegetables, and warm spices. Ready in 20 minutes in the Instant Pot or simmered on the stovetop for a comforting, protein-rich meal.
Peel and chop the onions and potatoes into large chunks if blending, or smaller cubes if keeping chunky.
In the Instant Pot, add vegetable oil, potatoes, onions, cumin, turmeric, salt, and black pepper. Cook for 5 minutes on saute mode, stirring occasionally.
Add the rinsed red lentils and water (or stock), mixing well and scraping the bottom of the pot to prevent sticking. Add stock cube if using water.
Secure the Instant Pot lid with valve set to sealing. Pressure cook on high for 15 minutes. The pot will take 10-15 minutes to come to pressure.
Manually release the pressure by carefully turning the valve to venting. Wait until all pressure is released before opening.
Use an immersion blender to blend the soup until smooth, or leave chunky if preferred. For regular blender, work in batches carefully.
Taste and adjust salt. Add more water if you prefer thinner consistency, then heat on saute mode for a few minutes.
For crunchy pita topping: Cut pita bread into small squares and fry in 3-4 tablespoons oil over medium heat, stirring constantly until golden and crispy.
Serve hot with a squeeze of fresh lemon juice and crunchy pita chips on top.
STOVETOP METHOD: Follow steps 1-3 in a large soup pot. Cover and simmer for 40-60 minutes until vegetables are soft, checking halfway to adjust liquid and salt. Blend if desired and serve.
Notes
For 6Qt Instant Pot, halve the recipe. Red lentils naturally break down for smooth texture. Adjust thickness by adding water or simmering longer. Soup yields thick consistency that can be thinned when reheating. Freezer-friendly for 2-3 months.
Perfect Partners for Lentil Soup
Warm pita bread is the classic accompaniment, perfect for dipping and soaking up every last drop of that golden, spiced broth. Try my easy homemade focaccia bread if you want to get fancy.
Simple cucumber tomato salad with olive oil and lemon provides a cool, refreshing contrast to the warm, earthy soup. The crisp vegetables cut through the richness beautifully. My din tai fung cucumber salad would work wonderfully here.
Hummus and olives make this meal feel like a complete Middle Eastern feast. I often set out a mezze-style spread when serving this soup to guests. Add some whipped feta dip for extra variety.
Roasted vegetables like cauliflower or carrots seasoned with similar spices create a cohesive flavor profile across your entire meal. Garlic roasted sweet potatoes pair beautifully with this soup.
Rice pilaf turns this into an even heartier dinner when you’re feeding hungry teenagers or need extra substance on cold winter nights.
Fresh herbs like cilantro or parsley sprinkled on top add brightness and a pop of color that makes the presentation more appealing.
FAQs
Can I make this lentil soup on the stovetop instead of using an Instant Pot? I recommend simmering it in a covered pot for 40-60 minutes until the vegetables are tender, checking halfway through to adjust the liquid and salt as needed. The stovetop version takes longer but delivers equally delicious results.
Do I need to soak red lentils before cooking? Red split lentils don’t require soaking. Just give them a quick rinse and drain, and they’ll cook perfectly in the time specified. This is one of the reasons I love this recipe so much.
Can I make this soup vegetarian or vegan? To make this completely plant-based, simply use vegetable stock instead of chicken stock, and you’ll have a delicious vegan lentil soup without sacrificing any flavor.
Why is my Instant Pot giving me a burn notice? The best approach I’ve tested is to ensure you scrape the bottom of the pot thoroughly after adding the liquid. Any stuck-on bits can trigger the burn warning. Also make sure you’re using enough liquid and that the lentils are well-distributed.
