This hearty lentil soup leans on classic Mediterranean staples — a good glug of olive oil, softened onion and carrots, plenty of garlic, and a warm blend of cumin, coriander, smoked paprika, and turmeric that builds real depth in just a few minutes. Red lentils cook down into a creamy, satisfying base, partially blended so you still get texture from tender carrot and lentil pieces, then brightened right at the end with a generous squeeze of fresh lemon juice. The finishing touch is a quick spiced olive oil, bloomed with cumin and smoked paprika until it turns deep orange-red, drizzled over each bowl for an extra layer of flavor. Finished with fresh parsley and a lemon wedge, it's the kind of simple, plant-forward, olive-oil-driven cooking that defines this way of eating. It comes together easily in a pressure cooker, making it a great weeknight option for a Mediterranean-style kitchen, and it reheats beautifully for meal prep throughout the week.
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Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker). Add 2 tbsp olive oil and heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.
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