Ingredients
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2 tablespoons extra-virgin olive oil
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1 onion, finely chopped
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1 Yukon Gold potato, peeled and diced
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1 carrot, peeled and diced
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1 tomato, diced
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2 celery ribs, diced
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1 clove garlic, chopped, or more to taste
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1 ½ teaspoons kosher salt
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¾ teaspoon ground cumin
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⅛ teaspoon ground cinnamon
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⅛ teaspoon allspice
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4 cups low-sodium vegetable broth
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2 cups water
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1 ½ cups red lentils
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2 lemons
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2 pita bread, cut into squares
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cooking spray
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1 pinch salt
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
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Bake in the preheated oven until toasted, about 8 minutes.
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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.
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Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.
Recipe Tip
This soup tends to thicken as it sits. You can thin any leftovers with some water when reheating.
Nutrition Facts (per serving)
| 456 | Calories |
| 9g | Fat |
| 77g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 456 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 5% |
| Sodium 1139mg | 50% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 15g | 55% |
| Total Sugars 6g | |
| Protein 23g | 46% |
| Vitamin C 49mg | 55% |
| Calcium 117mg | 9% |
| Iron 6mg | 31% |
| Potassium 954mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
