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
How to Make It
Melt butter in a large skillet over medium heat. Add onion and garlic, and sauté 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 (14-oz.) cans vegetable broth may be substituted.
Note: Nutritional analysis does not include salt to taste.