Instant Pot Lebanese Lentil and Chard Soup

  5.0 – 1 reviews  • Lentil Soup Recipes

This recipe for traditional baked beans is fantastic for impressing non-cooks because it is so simple to prepare.

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 1 hr
Servings: 8

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 1 russet potato, cubed
  4. 3 ribs celery, chopped
  5. 4 cloves garlic, chopped, or more to taste
  6. 1 small bunch cilantro, chopped, divided
  7. 1 ½ teaspoons kosher salt
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground coriander
  10. ¼ teaspoon ground cinnamon
  11. 8 cups water
  12. 1 ½ cups brown lentils
  13. 1 bunch Swiss chard, stems removed and leaves sliced into thin ribbons
  14. 2 lemons

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.
  5. Chop the chard stems and add them for extra crunch, or save them for a stir-fry or vegetable saute.

Reviews

Roy Rivera
I used a Electric Pressure Cooker and it turned out spectacular..

 

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