Instant Pot Red Lentil Soup Recipe – Sumac & Mint Flavored

Last Updated on 2 months by Neha Deshmukh

Instant Pot Red Lentil Soup Recipe – Sumac & Mint Flavored

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Instant Pot Red Lentil Soup is exactly that! It’s packed with warm spices, a lovely tang from sumac and lime, and a freshness from mint. I first made this when I was craving something light but satisfying, and it’s become a regular in my kitchen ever since. It’s seriously so easy, even on busy weeknights.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick – ready in under 30 minutes thanks to the Instant Pot. It’s healthy and nourishing, full of protein and fiber from the red lentils. And the flavor? Oh, the flavor! The sumac and mint create a unique, vibrant taste that’s both comforting and exciting. Plus, it’s super versatile – easily made vegan, adjusted for spice levels, and perfect for any time of year.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 tablespoon olive oil (about 15ml)
• 1 medium yellow or red onion, chopped
• 2 garlic cloves, chopped
• 0.5 teaspoon ground cumin (about 2.5g)
• 0.5 teaspoon ground coriander (about 2.5g)
• 0.5 teaspoon ground sumac (about 2.5g)
• 0.5 teaspoon red chili flakes (adjust to your spice preference!)
• 0.5 teaspoon dried parsley (about 2.5g)
• 0.75 teaspoon dried mint flakes (about 3.75g)
• 1 pinch of sugar
• 0.5 cup red lentils (about 100g)
• 2-2.5 cups water or vegetable broth (480-600ml)
• Salt to taste
• Black pepper to taste
• 0.5 lime juice (about 15ml)
• Parsley or cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this soup.

Sumac: This is the star! Sumac is a vibrant crimson spice made from dried and ground sumac berries. It has a tangy, lemony flavor – it’s amazing. Originally from the Middle East, it’s becoming more popular, and you can usually find it in Middle Eastern grocery stores or online. If you can’t find it, a squeeze of extra lemon juice can work in a pinch, but it won’t be quite the same.

Red Lentils: I love red lentils because they cook so quickly and break down beautifully, creating a creamy texture. They don’t hold their shape like brown or green lentils, which is perfect for soup. You can also use yellow lentils – they’re pretty much the same!

Vegetable Broth: Using vegetable broth instead of water adds a ton of extra flavor. I always keep some homemade in the freezer, but a good quality store-bought broth works great too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the olive oil.
2. Sauté the chopped onion until it’s golden brown and softened – about 5-7 minutes. This builds a lovely base flavor.
3. Add the chopped garlic, cumin, coriander, sumac, chili flakes, parsley, sugar, and mint. Cook for 1-2 minutes, stirring constantly, until fragrant. This is where those spices really bloom!
4. Pour in the water or broth and stir to combine.
5. Add the red lentils, salt, and pepper. Give everything a good stir.
6. Seal the Instant Pot and cook on high pressure for 8 minutes.
7. Allow a 5-minute natural release, then quick release any remaining pressure. Be careful when releasing the pressure – hot steam will escape!
8. Stir in the lime juice. Taste and adjust the seasoning if needed. Sometimes a little extra salt or a squeeze of lime makes all the difference.
9. Garnish with fresh parsley or cilantro and serve!

Expert Tips

Here are a few things I’ve learned over the years to make this soup even better:

• Preventing Sticking: Make sure the onions are nicely sautéed before adding the spices. This helps prevent them from sticking to the bottom of the pot.
• Consistency Control: If you prefer a thicker soup, use less liquid. For a thinner soup, add more. You can also blend a portion of the soup with an immersion blender for a creamier texture.
• Blooming Spices: Don’t skip the step of sautéing the spices! This releases their essential oils and maximizes their flavor.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your vegetable broth is vegan-friendly.
• Spice Level Adjustment: My family loves a little heat, so I usually add the full amount of chili flakes. For a milder soup, reduce or omit them. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Ramadan, this soup is a wonderful light and nourishing way to break the fast. It’s also a lovely addition to a Diwali spread, offering a lighter option alongside richer dishes.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

This soup is fantastic on its own, but it’s even better with some accompaniments!

• Bread: Serve with warm pita bread, naan, or a side of crusty bread for dipping.
• Rice: A simple bowl of rice complements the soup beautifully.
• Salad: A fresh side salad adds a nice contrast in texture and flavor.
• Yogurt Topping: A dollop of plain yogurt (or vegan yogurt) adds a cool, creamy element. My friend, Priya, swears by a swirl of mint-infused yogurt!

Storage Instructions

Got leftovers? Great!

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: This soup freezes beautifully! Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. Can I use a different type of lentil in this recipe?

You can, but the cooking time will need to be adjusted. Brown or green lentils will take much longer to cook – around 20-25 minutes on high pressure.

2. What does sumac taste like and can I substitute it?

Sumac has a tangy, lemony flavor. If you can’t find it, you can substitute with the juice of half a lemon, but it won’t have the same depth of flavor.

3. How can I adjust the thickness of the soup?

Use less liquid for a thicker soup, and more for a thinner soup. You can also blend a portion of the soup with an immersion blender.

4. Can this soup be made on the stovetop?

Absolutely! Sauté the onions and spices as directed, then add the lentils and liquid. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

5. Is this soup suitable for meal prepping?

Yes! It’s perfect for meal prepping. It tastes even better the next day as the flavors meld together.

Enjoy! I hope you love this Instant Pot Red Lentil Soup as much as I do. Let me know in the comments if you try it and what you think!