 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
Southern Living. OCTOBER 2008 Ingredients:
2 tablespoons butter |
1/2 sweet onion, diced |
4 garlic cloves, minced |
2 (14 ounce) cans reduced-sodium fat-free chicken broth or 2 (14 ounce) cans vegetable broth |
1 (14 1/2 ounce) can diced tomatoes with onion and garlic |
1 1/4 cups red lentils or 1 1/4 cups brown lentils, rinsed |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
1/4 cup chopped fresh basil |
salt |
Directions:
1. Melt butter in a large skillet over medium heat. Add onion and garlic, and sauté 6 minutes or until onion is tender.
2. Add broth and next 5 ingredients.
3. Bring to a boil; reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil and salt to taste.
|
|