Best 4 Instant Pot Lebanese Lentil And Chard Soup Recipes

Middle Eastern cuisine is full of exciting flavors and comforting dishes. Lebanese lentil and chard soup is a delicious and nutritious meal that can be easily made in an instant pot. This healthy and hearty soup is packed with lentils, chard, vegetables, and spices, making it a perfect dish to enjoy any time of the day. With its easy-to-follow recipe and quick cooking time, this instant pot Lebanese lentil and chard soup is sure to become a favorite in your kitchen. Read on for a step-by-step guide on how to make this delicious and satisfying meal.

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INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)

Instant Pot® Lebanese Lentil Soup (Shorbat Adas) image

This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.

Provided by LauraF

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 Yukon Gold potato, peeled and diced
1 carrot, peeled and diced
1 tomato, diced
2 celery ribs, diced
1 clove garlic, chopped, or more to taste
1 ½ teaspoons kosher salt
¾ teaspoon ground cumin
⅛ teaspoon ground cinnamon
⅛ teaspoon allspice
4 cups low-sodium vegetable broth
2 cups water
1 ½ cups red lentils
2 lemons
2 pita bread, cut into squares
cooking spray
1 pinch salt

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.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g

INSTANT POT® LEBANESE LENTIL AND CHARD SOUP

Instant Pot® Lebanese Lentil and Chard Soup image

My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!

Provided by LauraF

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 russet potato, cubed
3 ribs celery, chopped
4 cloves garlic, chopped, or more to taste
1 small bunch cilantro, chopped, divided
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
8 cups water
1 ½ cups brown lentils
1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons
2 lemons

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

Nutrition Facts : Calories 201.5 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 14 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 447.2 mg, Sugar 2.1 g

CHARD LENTIL SOUP, LEBANESE-STYLE

Chard Lentil Soup, Lebanese-Style image

Easy to prepare super delicious vegetarian soup.

Provided by Patricia.S

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

8 cups water
1 cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
1 cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more to taste)
1 tablespoon salt, or to taste
½ cup olive oil

Steps:

Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g

INSTANT POT® LEBANESE LENTIL AND CHARD SOUP

Instant Pot® Lebanese Lentil and Chard Soup image

My mom often makes this Lebanese lentil soup. I adapted it for the Instant Pot®. It's a bit easier but just as good as the stovetop version!

Provided by LauraF

Categories Lentil Soup

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 russet potato, cubed
3 ribs celery, chopped
4 cloves garlic, chopped, or more to taste
1 small bunch cilantro, chopped, divided
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
8 cups water
1 ½ cups brown lentils
1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons
2 lemons

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

Nutrition Facts : Calories 201.5 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 14 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 447.2 mg, Sugar 2.1 g

Tips:

To save time, use pre-cooked lentils. You can either cook them yourself in advance or buy them in a can.
If you don't have chard, you can use another leafy green, such as kale or spinach.
To make the soup vegan, omit the chicken broth and use vegetable broth instead.
Serve the soup with a side of pita bread, hummus, or yogurt.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This Lebanese lentil and chard soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give this soup a try.