Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.