Lentil Soup

• 2 cups Dry Lentils Picked Over And Rinsed
• 5 cups Water Or Stock
• 1/2 cups White Wine
• 2 whole Cloves Minced Garlic
• 1 whole Bay Leaf
• 1 whole Large Onion, Chopped
• 1 whole 14.5 Oz Can Rotel
• 2 teaspoons Comino
• 1 Tablespoon Oregano
• 1 cup Sour Cream For Garnish
• Salt And Pepper, to taste

1. Pressure cooker method:
2. Add all ingredients to pressure cooker.
3. Cook on high pressure for 20 minutes.
4. Serve in bowls with a dollop of sour cream and lime for garnish.
5. Dutch oven method:
6. Over medium/low heat bring soup ingredients just to a boil.
7. Reduce heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
8. Serve in bowls with a dollop of sour cream and lime for garnish.
9. Crock pot method:
10. Combine all ingredients.
11. Cook on low 8 hours.
12. Disfrutar!

water, white wine, garlic, bay leaf, onion, comino, oregano, sour cream, salt

Taken from tastykitchen.com/recipes/main-courses/lentil-soup/ (may not work)