1. Melt butter in a 3-quart pan over medium-high heat. Add garlic and stir until just beginning to brown, about 1 minute.
2. Add lentils and stir to coat with butter, then add broth. Simmer, covered, until lentils are tender but not mushy, 20 to 30 minutes. They will thicken as they cool.
3. Stir in ginger, lemon peel, juice, and salt and pepper to taste. Serve with chopped cilantro and lemon wedges on the side.
Note: Nutritional analysis is per serving.