The cooking times vary depending on the type of lentil you use.
Green Lentils: 10 minutes
Brown Lentils: 12 minutes
Red Lentils: 8 minutes
If preparing the soup in advance,use 4 cups vegetable stock or liquid as the lentils will absorb some of the liquid as it sits.
To substitute sumac,use 1 teaspoon lemon zest for the closest resemblance in flavor.
After pressure cooking, add the fresh spinach or baby kale leaves. The residual heat will gently wilt the greens and lock in their beautiful color.
Even though this easy lentil soup is naturally vegan and gluten-free, feel free to make it a complete meal by adding 1/4 cup quinoa to pot when you add the lentils and pressure cook as directed.
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.Note: The nutrition facts below are my estimates and do not include pita bread. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.