1/2 tablespoon olive oil
4 cloves minced garlic
1 cup minced leeks (white and light green parts only)
1 cup minced carrots
1 cup lentils
1/4 cup red wine
4 cup low-sodium chicken broth
1 to 1-1/2 teaspoon ground curry (depending on individual taste)
- Heat large saucepan over medium heat. Add olive oil, when oil is warm saute garlic, leeks, and carrots. Do not brown the leeks.
- Add the lentils, red wine, chicken broth and curry. (Start with 1 teaspoon curry and add to taste.)
- Bring to a boil over medium high heat.
- Cover, reduce heat to low, simmer for 1 to 1-1/2 hours making sure the lentils are cooked through.
Based on 4 servings: Calories 237, Fat 2.4g, Cholesterol 0mg, Sodium 93mg
Carbohydrates 36.2g, Fiber 16.0g, Sugars 3.3g, Protein 14.9g