Serves 8 (1 cup servings).
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1 tablespoon oil
1 cup chopped onion
2 garlic cloves, crushed
2 tablespoons curry powder
4 cups chicken broth
2 1/2 cups water
2 cups canned tomatoes, chopped
2 cups lentils, uncooked
1 cup carrots, finely chopped
1/2 cup red wine (optional)
1 cup parsley, chopped
Salt and pepper to taste
In large saucepan, heat oil; saut onion and garlic until soft. Stir in curry powder; saut 1 minute. Add broth, water, tomatoes, lentils, carrots and wine. Simmer, uncovered until lentils are cooked, about 45 minutes.
Stir in parsley; simmer 5 minutes.
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Serve with sourdough bread.
