Ingredients
2 tbsp butter
1 medium onion diced
2 garlic gloves minced
2 - 4 tbsp ginger grated
2 carrots finely diced
1 1/2 cups lentils (rinsed and picked over)
5 cups low sodium chix broth
1 cup red wine
salt and pepper to taste
Preparation
Over medium heat sauté onion, garlic, ginger and carrots in butter 2 - 3 minutes. Add lentils and sauté two minutes longer. Add broth and red wine and bring mixture to a boil. Reduce to a simmer for 1 1/2 hours until lentils have softened. Add extra broth if required. Serve with a dollop of yoghurt.
