Step 1

Start by peeling and chopping the onions and potatoes into large chunks. If you don't want to blend the soup at the end, then dice them into smaller cubes

Step 2

In the Instant Pot (I used 8Qt for this size - see notes), add the vegetable oil, potatoes, onions, and spices and cook for 5 minutes on saute mode. If using stove top, use a regular soup pot

Step 3

Add the lentils and water, mix well ensuring you scrape the bottom of the pot, and secure the instant pot lid. If using stove top, cover the pot

Step 4

If using Instant Pot, pressure cook for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure

Step 5

If using stove top, allow it to boil for 40-60 minutes until the vegetables are soft. Adjust the liquid and salt half way through

Step 6

For the Instant Pot, manually release the pressure valve and blend the soup using a hand mixer

Step 7

For the stove top, you can leave it chunky or blend it as well

Step 8

Taste and adjust the salt and also the water. If you like it thinner, add more water and allow it to cook for a few more minutes on saute mode

Step 9

If you're making the crunchy pita topping, simply cut pita bread into small squares and fry on medium heat using 3-4 tablespoons of oil. Continue stirring until golden and crunchy

Step 10

Serve with a squeeze of lemon and crunchy pita on top