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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 onions peeled and diced
  • 1 potato peeled and diced
  • 1 carrot diced (optional)
  • 2 cups red lentils rinsed and drained
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt plus more to taste
  • 1.5 teaspoons cumin powder
  • 0.5 teaspoon turmeric
  • 1 teaspoon black pepper adjust to preference
  • 8-10 cups water or chicken stock
  • 1 chicken stock cube if using water
  • lemon juice for serving
  • pita bread for crunchy topping (optional)

Equipment

  • Instant Pot (8Qt recommended) or large soup pot
  • Immersion blender or regular blender
  • Cutting board and knife

Method
 

  1. Peel and chop the onions and potatoes into large chunks if blending, or smaller cubes if keeping chunky.
  2. In the Instant Pot, add vegetable oil, potatoes, onions, cumin, turmeric, salt, and black pepper. Cook for 5 minutes on saute mode, stirring occasionally.
  3. 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.
  4. 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.
  5. Manually release the pressure by carefully turning the valve to venting. Wait until all pressure is released before opening.
  6. Use an immersion blender to blend the soup until smooth, or leave chunky if preferred. For regular blender, work in batches carefully.
  7. Taste and adjust salt. Add more water if you prefer thinner consistency, then heat on saute mode for a few minutes.
  8. 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.
  9. Serve hot with a squeeze of fresh lemon juice and crunchy pita chips on top.
  10. 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.