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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
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
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
If using Instant Pot, pressure cook for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure
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
For the Instant Pot, manually release the pressure valve and blend the soup using a hand mixer
For the stove top, you can leave it chunky or blend it as well
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
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
Serve with a squeeze of lemon and crunchy pita on top