Instant Pot Lebanese Lentil Soup Shorbat Adas Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

Steps:

• In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
• Rinse dried lentils several times.
• Add lentils, water, salt and pepper to the pot.
• Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
• If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
• Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.