Red Lentil Soup with Sumac


  • 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
  • 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.
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