Lebanese lentil soup, often called shorbat adas, is a comforting soup of lentils, vegetables, warm spices, and lemon, served smooth or slightly chunky. This Instant Pot version uses red lentils, carrot, and potato for a naturally thick texture, while cumin and fresh lemon keep the flavor bright.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely diced (about 1 cup; 150 g)
- 2 medium carrots, peeled and diced (about 1 cup; 160 g)
- 1 medium Yukon Gold or russet potato, peeled and diced (about 1 cup; 200 g)
- 2 garlic cloves, minced (about 2 teaspoons; 6 g)
- 1½ cups dried red lentils, picked over and rinsed (about 290 g)
- 6 cups low-sodium vegetable broth or water (1.4 L)
- 1 teaspoon ground cumin (2 g)
- ½ teaspoon ground coriander (1 g)
- ¼ teaspoon ground turmeric (about 0.5 g)
- 1½ teaspoons fine salt (about 9 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 2 tablespoons fresh lemon juice (30 ml), plus lemon wedges for serving
- ¼ cup chopped fresh flat-leaf parsley or cilantro (about 10 g)
- Optional: ¼ teaspoon Aleppo pepper (about 0.5 g), or a pinch of red pepper flakes
Instructions
- Prepare the vegetables and lentils. Dice the onion, carrots, and potato into small, roughly even pieces so they soften at a similar pace. Mince the garlic. Rinse the lentils in a fine-mesh strainer under cool water, then check for any small stones or debris. Red lentils do not need soaking; rinsing removes surface starch and dust.
- Sauté the aromatics. Set a 6-quart or larger electric pressure cooker to Sauté on its normal setting. Add the olive oil. When it is warm, add the onion and cook for about 3 minutes, stirring often, until it begins to soften but has not browned deeply. Stir in the carrots and cook for 2 minutes. Add the garlic, cumin, coriander, turmeric, salt, pepper, and optional Aleppo pepper; stir for 30 seconds, just until fragrant. If the garlic starts to stick, move straight to the next step rather than letting it scorch.
- Add the lentils and broth. Press Cancel. Pour in about ½ cup (120 ml) of the broth and scrape the bottom of the inner pot thoroughly with a wooden spoon to release any browned bits. This deglazing step helps prevent a burn warning. Add the rinsed lentils, diced potato, and remaining broth. Stir well, making sure no lentils are stuck to the bottom. Keep the cooker below its maximum fill line; this quantity fits comfortably in a 6-quart cooker.
- Pressure-cook. Lock the lid and set the steam valve to Sealing, following your cooker’s instructions. Select Pressure Cook or Manual on High for 8 minutes. Allow about 10 minutes for the cooker to come to pressure; the display’s countdown begins only after pressure is reached. When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure. Keep your hands and face away from the steam. Do not force the lid open; wait until the float valve drops.
- Blend and season. Open the lid and stir. The lentils and vegetables should be very tender and beginning to break down. For a smooth, classic texture, use an immersion blender directly in the pot, keeping the blade submerged to prevent splashes. Blend in short bursts until the soup is as smooth as you like. For a chunkier bowl, blend only about half, or simply mash some of the vegetables against the side of the pot. Stir in the lemon juice and parsley or cilantro. Taste and adjust the salt, pepper, or lemon before serving. If the soup is thicker than you prefer, stir in hot water or broth a little at a time.
Tips
- Rinse, but do not soak, the lentils. Red lentils cook quickly and soften into the soup, so soaking is unnecessary and can make the finished texture overly soft. Rinsing them first is useful; just drain them well so you do not add extra, unmeasured water.
- Cut the potato and carrot small. Pieces around ½ inch (1.3 cm) soften reliably during the pressure-cooking time. Large chunks can remain firm even when the lentils have collapsed. Similar-sized pieces also make blending easier and give a consistent texture.
- Use low-sodium broth if possible. Broths differ considerably in saltiness, and the lentils absorb seasoning as they cook. Starting with low-sodium broth lets you adjust at the end. If you only have salted broth, begin with ½ teaspoon (3 g) salt instead of 1½ teaspoons, then taste after adding the lemon.
- Blend carefully and adjust gradually. Hot soup can splatter when blended, so keep an immersion blender’s head below the surface. If using a countertop blender, work in small batches, vent the lid as the manufacturer directs, and never fill it to the top with hot liquid. Thin the soup with warm broth or water rather than blending in a large amount all at once.
Serving Suggestions
Serve the soup hot with lemon wedges so each person can add a little more acidity to taste. A drizzle of olive oil, chopped parsley or cilantro, and a pinch of Aleppo pepper make simple toppings. Warm pita, flatbread, or crusty bread is useful for dipping, while a small plate of olives, sliced cucumber, or tomato adds a fresh contrast.
For a fuller meal, pair a bowl with a chopped salad or a simple plate of greens dressed with lemon and olive oil. The soup is filling enough to serve on its own for lunch, but it also works as a first course in a larger Lebanese-inspired meal. Put toppings on the table rather than stirring them into the whole pot; that way, diners can choose their own amount of lemon, herbs, or pepper, and leftovers remain versatile.
Variations
Make it without potato: Leave out the potato and use an extra ½ cup (about 95 g) of red lentils, or add another small carrot. The potato contributes body and a mild flavor, so the soup without it may be a little less creamy; blend a portion of the lentils to thicken it.
Use green or brown lentils: They keep their shape more than red lentils and have a firmer, earthier texture. For a similar soft consistency, use 1½ cups (about 290 g) green or brown lentils and pressure-cook on High for 15 minutes, followed by a 10-minute natural release. The vegetables will be very soft by then, so cut them into slightly larger pieces if you want them to remain noticeable. Add extra broth if needed after cooking.
Add leafy greens: Stir 2 packed cups (about 60 g) chopped spinach into the hot soup after blending, then let it stand for 2–3 minutes until wilted. For sturdier chard, remove thick stems, chop the leaves, and simmer them in the soup using Sauté until tender. Adding greens after pressure cooking preserves their color and avoids making them overly soft.
Change the finishing herbs or heat: Parsley is mild and clean, while cilantro gives the soup a more assertive, fresh finish; either is a practical option when fresh mint, sometimes used in regional or family versions, is unavailable. Aleppo pepper adds gentle fruitiness. Red pepper flakes are a convenient substitute but taste sharper and hotter, so start with a small pinch.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow airtight containers. It keeps for 3–4 days in the refrigerator. Lentils continue to absorb liquid as the soup sits, so the chilled leftovers will usually be thicker than the freshly cooked soup. Stir in a splash of water or broth when reheating to restore a spoonable consistency.
Reheat only the amount you plan to eat on the stove over medium-low heat, stirring often, or in the microwave in a covered microwave-safe bowl with room for steam to escape. Heat leftovers to 165°F (74°C), checking with a food thermometer, and stir well so the temperature is even. For longer storage, freeze cooled soup in meal-size freezer-safe containers for up to 3 months for best quality. Leave a little space for expansion, thaw in the refrigerator, and reheat as above. Do not thaw it on the counter.
Frequently Asked Questions
Can I use water instead of vegetable broth?
Yes. Water works well because the onion, garlic, spices, and lemon provide plenty of flavor. The result will taste a little lighter and may need more salt at the end. If using water, taste after blending and add salt gradually; a small extra squeeze of lemon can also make the flavors feel more defined.
Do I need to soak red lentils first?
No. Red lentils are small and cook quickly under pressure, and soaking can make them disintegrate more than needed. Rinse them in a strainer and pick through them before adding them to the pot. If the package gives unusual preparation directions, follow those directions for that specific product.
Why did my Instant Pot show a burn warning?
A burn warning often means food has stuck to the bottom, commonly because garlic or lentils were not loosened before pressure cooking. After sautéing, add some broth and scrape the inner pot until the base feels smooth, then stir in the remaining ingredients. Check that the sealing ring is in place and the valve is set to Sealing. If a warning appears, cancel cooking, release pressure according to the appliance instructions, and inspect the bottom before continuing.
Can I make the soup thicker or thinner?
Yes. For a thicker soup, blend more of it or let it stand for a few minutes after cooking; the lentils naturally thicken the broth. For a thinner soup, stir in hot water or broth a few tablespoons at a time until it reaches the consistency you want. Make these adjustments after pressure cooking so the liquid ratio during cooking stays consistent.
Can I make it in advance?
Yes. The soup can be cooked a day or two ahead and stored in the refrigerator; its flavor remains pleasant, though it will thicken as it cools. Reheat it gently with a little added broth or water, stirring frequently, and bring it to 165°F (74°C). Keep lemon wedges and fresh herbs separate until serving for a brighter finish.
Related
- Japanese Eggplant Soup with Miso and Dashi at Home
- Japanese Cream Stew Cubes: Homemade Mix for Cozy Stew
- Japanese Cream Stew Recipe: Silky, Cozy Comfort Food
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).