Description
This garlic lentil soup is a tasty, budget-friendly meal that can be made on the stovetop or in a pressure cooker. It’s loaded with flavor and it’s a great weeknight dinner!
Ingredients
Scale
- 1 medium onion, sliced thin
- 2 teaspoons olive oil
- 6 cloves of garlic, minced
- 1 1/2 cups dried brown or green lentils
- 1/2 cup dry white wine
- 1 teaspoon paprika
- 2 teaspoons cumin
- 6 cups vegetable broth
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
STOVETOP DIRECTIONS
- Cook the onions in the olive oil, over medium heat for about 5 minutes. Stirring frequently so they don’t brown.
- Add in the garlic, and cook for 2 more minutes.
- Add in the lentils, white wine, paprika, cumin and broth, and turn the heat to high.
- Bring to a boil, then simmer for 35-40 minutes or until the lentils are tender.
- Add in the salt and pepper, to taste.
PRESSURE COOKER DIRECTIONS
- Set the pressure cooker to ‘saute’ and add the olive oil and onion. Stir and saute for 5 minutes.
- Add in garlic, and saute for 2 more minutes.
- Add in the lentils, white wine, paprika, cumin and broth, and set the pressure cooker to ‘Manual’ and set it for 20 minutes.
- Once the pressure cooker has finished cooking, use the quick release valve to relieve the pressure. (This usually takes 3-4 minutes.)
- Add in the salt and pepper, to taste. If the lentils are still slightly firm, leave the lid on for 5 more minutes to let the lentils continue to soften.