Red Lentil Soup with Sumac

By: Coco Morante

Red Lentil Soup with Sumac
cuisine icon Cuisine
Middle East
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, bay leaf, carrots, celery, contributed, cook 20 min, easy, extra-virgin olive oil, ground sumac, kosher salt, lemon juice, middle east, olive oil, prep 10 min, pressure cook, red lentils, soup, water, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 carrots
  • 2 large stalks celery
  • 1 small yellow onion
  • 1/4 teaspoon kosher salt
  • 1 cup red lentils
  • 4 cups Water
  • 1 bay leaf
  • 2 tablespoons lemon juice
  • extra-virgin olive oil
  • ground sumac
Instructions
  • Select the Sauté setting on the Instant Pot and heat the olive oil. Add the carrots, celery, onion, and salt and sauté for about 5 minutes, until the onion has softened and is translucent.
  • Add the lentils, water, and bay leaf and stir well.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Select the Soup/Broth setting and set the cooking time for 15 minutes at high pressure.
  • Let the pressure release naturally for at least 10 minutes, then move the Steam Release to Venting to release any remaining steam.
  • Open the pot and stir in the lemon juice, then taste and adjust the seasoning with salt if needed.
  • Ladle the soup into bowls, top each serving with a drizzle of extra-virgin olive oil and a sprinkling of sumac, and serve right away.
Notes
  • If you like, add 1 teaspoon of a favorite spice blend to the soup when you add the lentils. Garam masala, ras el hanout, and berbere are three of my favorites.
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