Red Lentil Soup with Sumac
15-30 min, 4 servings, bay leaf, carrots, celery, Coco Morante, 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
Ingreadient
- 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
Direction
- 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.
