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.


Recipe Summary

25 mins
25 mins
5 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

  • 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.

  • 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 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 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

456 calories; protein 23.2g; carbohydrates 76.7g; fat 8.9g; sodium 1139.3mg. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
This was easy and delicious. I will definitely make again. Read More
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was easy and delicious. I will definitely make again. Read More
Rating: 5 stars
Loved it. Had red lentils I needed to use up. Subbed canned diced tomatoes and added their juice for part of water. Had to use chick broth, no veggie on hand. Also added some pepper and 1 t. better than bouillon. Lemon really added flavor to it. All lentil soups I have ever made use lemon juice or vinegar. Read More
Rating: 5 stars
My husband and I really loved it! I subbed chicken broth for vegi (what I had on hand). I subbed 2 heaping serving spoons of petite diced tomatoes for the tomato. Next time, I think I will just use 1 15oz can of petite diced tomatoes and reduce the water to 1 cup. Excellent! Read More
Rating: 5 stars
A winner and I will make again! I substituted a sweet potato for the Yukon and doubled the spices, I also added a package of precooked chicken thighs and one pound of fresh spinach that I stirred in at the end on the sauté function. I did not use the pita bread. Both my husband and I thought the soup was so delicious. Read More
Rating: 5 stars
We loved this soup, it will be my go-to lentil soup from now on. I used a normal potato and didn't use Allspice as I don't have any. I also used 2 esspresso cups of additional water as I found it to be quite thick. Read More
Rating: 5 stars
Delicious. Did not add lemon to pot but gave slices to individuals to add to bowls if they wanted. Also, used store bought pita chips. Will definitely make again. Read More
Rating: 5 stars
I doubled the cinnamon and just used naan bread on the side to throw in. It was delicious! I think I might leave out the lemon next time. Read More