Red Lentils

• 2 tablespoons butter
• 1/2 sweet onion, diced
• 4 garlic cloves, minced
• 2 (14-oz.) cans reduced-sodium fat-free chicken broth*
• 1 (14.5-oz.) can diced tomatoes with garlic and onion
• 1 1/4 cups red or brown lentils, rinsed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh basil
• Salt to taste

1. Melt butter in a large skillet over medium heat. Add onion and garlic, and saute 6 minutes or until onion is tender. Add broth and next 5 ingredients. 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.
2. *2 (14-oz.) cans vegetable broth may be substituted.
3. Note: Nutritional analysis does not include salt to taste.

butter, sweet onion, garlic, chicken broth, tomatoes, red, ground turmeric, ground cumin, pepper, fresh basil, salt

Taken from www.myrecipes.com/recipe/red-lentils (may not work)