Instant Pot Lebanese Lentil Soup (Shorbat Adas) – Easy and Delicious Recipe
When it comes to comfort food with a burst of flavor, Lebanese lentil soup, also known as Shorbat Adas, stands out. This Instant Pot version makes it even easier to enjoy this traditional dish, offering a hearty and nutritious meal in under an hour. Perfect for those busy nights or when you need a cozy bowl of soup to warm your soul.
Table of Contents
The Best Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Notes on Ingredients
The key to this vibrant soup is the combination of fresh vegetables and aromatic spices. The red lentils provide a beautiful color and a smooth texture, while the cumin, cinnamon, and allspice add a depth of flavor that’s simply irresistible. Don’t forget the final touch of lemon juice, which adds a refreshing brightness to the soup.
How to Make Instant Pot Lebanese Lentil Soup
- Sauté the Vegetables: Turn on your Instant Pot and select the Sauté function. Heat the olive oil and add finely chopped onion, diced Yukon Gold potato, carrot, tomato, celery, and chopped garlic. Cook and stir for 3 to 5 minutes until the vegetables are slightly softened.
- Add Spices: Sprinkle kosher salt, ground cumin, ground cinnamon, and allspice over the vegetables. Stir until the spices are fragrant.
- Pressure Cook: Pour in the low-sodium vegetable broth, water, and red lentils. Close and lock the lid. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
- Bake Pita Chips: While the soup is cooking, preheat the oven to 400 degrees F (200 degrees C). Spread pita bread squares on a lined baking sheet, spray with cooking spray, and season with salt. Bake for about 8 minutes until toasted.
- Blend and Finish: Release the pressure using the quick-release method, then unlock and remove the lid. Puree the soup with an immersion blender until smooth. Stir in the juice of one lemon.
How to Serve Instant Pot Lebanese Lentil Soup
Ladle the soup into bowls and top each serving with a handful of crispy pita chips. Serve with additional lemon wedges on the side for an extra burst of citrusy freshness.
How to Store Instant Pot Lebanese Lentil Soup
This soup thickens as it sits, so be sure to store any leftovers in an airtight container in the refrigerator. When reheating, add a bit of water to thin it out to your desired consistency. The soup will keep well for up to 3 days.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 593.95 kcal | 30% |
| Total Fat | 11.47 g | 16% |
| Saturated Fat | 1.83 g | 9% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 6.77 g | – |
| Polyunsaturated Fat | 2.1 g | – |
| Cholesterol | 2.4 mg | 1% |
| Sodium | 1108.8 mg | 55% |
| Carbohydrates | 101.1 g | 39% |
| Sugars | 11.78 g | 13% |
| Fiber | 14.08 g | 50% |
| Protein | 24.98 g | 50% |
| Potassium | 1769.37 mg | 51% |
| Iron | 6.91 mg | 49% |
| Zinc | 3.49 mg | 35% |
| Phosphorus | 353.84 mg | 51% |
| Vitamin A | 1575.38 mcg | 197% |
| Vitamin C | 25.43 mg | 32% |
| Thiamin B1 | 0.9 mg | 82% |
| Riboflavin B2 | 0.47 mg | 34% |
| Niacin B3 | 4.86 mg | 30% |
| Vitamin B6 | 0.76 mg | 55% |
| Folic Acid B9 | 404.32 mcg | 202% |
| Vitamin B12 | 0.05 mcg | 2% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 2.16 mg | 18% |
| Vitamin K | 33.53 mcg | 45% |
| Calcium | 146.29 mg | 18% |
| Magnesium | 91.79 mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot Lebanese Lentil Soup
Can I freeze this soup?
Yes, you can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of an immersion blender?
You can transfer the soup in batches to a regular blender. Just be careful when blending hot liquids!
Can I use green lentils instead of red lentils?
Green lentils have a firmer texture and longer cooking time. It’s best to stick with red lentils for this recipe to achieve the creamy texture.
The Best Instant Pot Lebanese Lentil Soup (Shorbat Adas)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion finely chopped
- 1 Yukon Gold potato peeled and diced
- 1 carrot peeled and diced
- 1 tomato diced
- 2 celery ribs diced
- 1 clove garlic chopped, or more to taste
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 ½ cups red lentils
- 2 lemons
- 2 pita bread cut into squares
- cooking spray
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
- Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.
