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Instant Pot® Lebanese Lentil Soup (Shorbat Adas)

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"This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired."
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55 m servings 456
Original recipe yields 4 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
  3. Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
  5. Bake in the preheated oven until toasted, about 8 minutes.
  6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
  7. Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.


  • Cook's Note:
  • This soup tends to thicken as it sits. You can thin leftovers with some water when reheating.

Nutrition Facts

Per Serving: 456 calories; 8.9 76.7 23.2 0 1139 Full nutrition

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