Rinse the red lentils thoroughly under cold water until the water runs clear—this removes excess starch and prevents the soup from becoming too thick or starchy. While the lentils drain, finely chop the onion and mince the garlic cloves. This prep work ensures you're ready to move quickly once the Instant Pot heats up, which is critical for properly blooming your spices.

Turn on the Instant Pot and set it to the sauté function. Once the pot is hot, add the olive oil and let it shimmer for about 30 seconds. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and lightly caramelized at the edges. This builds a flavor foundation that's essential to the soup's depth. Add the minced garlic and cook for another 30 seconds until fragrant, then add all the dry spices (cumin, coriander, sumac, red chili flakes, dried parsley, mint, and sugar) and stir constantly for 1-2 minutes. This toasting process activates the essential oils in the spices, creating much more vibrant Mediterranean flavors than if you added them later.

Pour in the 3 cups of water and stir well, scraping up any flavorful bits stuck to the bottom of the pot. Add the rinsed lentils, salt, and freshly ground black pepper, stirring to combine. Turn off the sauté function, close the lid, and set the Instant Pot to high pressure for 8 minutes. I like to set a longer pressure time for red lentils because it ensures they break down completely into a creamy texture while still holding some structure—this creates the perfect consistency for a soup.

When the cook time is complete, allow the pressure to release naturally for 5 minutes—this gradual depressurization helps keep the lentils intact rather than breaking them apart too much. After 5 minutes, carefully release any remaining steam by turning the valve. Stir the soup gently and add the lime juice and lemon zest, which brighten all the warm spices and add a fresh Mediterranean citrus note. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and top each serving with a small handful of fresh parsley for color and a hint of bright herbaceous flavor that contrasts beautifully with the warm, earthy spices beneath.