Mitahara – by Mansi Desai

A hearty, wholesome soup with bold Mediterranean flavors and nourishing plant-based ingredients.

When cooler weather rolls in or you’re craving something comforting yet light, this Mediterranean Veggie Lentil Soup checks all the boxes. It’s packed with fiber-rich lentils, fresh vegetables, aromatic herbs, and just the right balance of spice. Plus, it’s a one-pot meal that gets better the next day—perfect for meal prep!

Prep Time: 10 minutes
Cook Time: 12 minutes (plus 10–15 minutes natural release)
Total Time: ~35 minutes
Servings: 4–6
Category: Soup
Method: Instant Pot
Cuisine: Mediterranean
Diet: Vegan, Gluten-Free

Ingredients

Vegetables:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 diced tomatoes (or 1/2 cup canned diced tomatoes)

Spices & Seasoning:

• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp smoked paprika
• 1 tsp dried oregano or thyme
• ½ tsp crushed red pepper flakes (optional)
• Salt & black pepper, to taste
• 1 bay leaf

Others:

• 1 cup brown or green lentils, rinsed
• 5 cups vegetable broth
• Juice of ½ lemon
• 2 cups chopped kale or spinach (optional)
• Fresh parsley, for garnish

---

Instructions

1. Sauté (Sauté Mode):
   Turn Instant Pot to Sauté. Add olive oil. Once hot add cumin seeds, bay leaf, minced garlic. Let it fragrant. Then add onion. Sauté for 2–3 minutes until translucent.
2. Add Veggies & Spices:
   Add carrots, celery, and some tomatoes. Cook for 2–3 minutes. Stir in cumin powder, paprika, oregano, pepper flakes, Thyme, dried mixed herbs, salt, and pepper.
3. Add Lentils & Broth:
   Add broth or water, and lentils. Stir to combine. Scrape the bottom of the pot to deglaze.
4. Pressure Cook:
   Seal the lid. Set to High Pressure for 12 minutes. Let pressure naturally release for 10–15 minutes, then manually release the rest.
5. Finish:
   Open lid. Stir in lemon juice and chopped tomatoes (if using). Let simmer for 2–3 minutes.
6. Serve:
   Garnish with parsley and a drizzle of olive oil or extra lemon juice. Serve hot with crusty bread or warm pita.

---

Storage: Refrigerate up to 5 days. Freezer-friendly for 3 months.
Notes: For a thicker soup