1 tb Corn or peanut oil
3 md Garlic cloves, chopped fine
1 sm Onion, chopped fine
1 ts Ground cummin
1 ts Ground coriander
1 ts Powdered ginger
1/2 ts Crushed red pepper flakes
1 cn Salt-free whole tomatoes
-(16 ounces)
1 c  Reduced chicken broth
1/2 c  Brown lentils
1 tb Sugar
1/2 c  Low-fat yogurt
2 tb Basil leaves, finely
- shredded
Cooked pasta

In a large skillet or saucepan, heat the oil with the garlic and onion over
moderate heat. When they sizzle, add the cummin, coriander, giner, and red
pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up
with your hands, and stir in the broth, lentils, and sugar. Simmer until
the lentils are tender and the sauce is thick, about 30 minutes. Then stir
in the yogurt and the basil and spoon over cooked pasta. Note: To make
reduced chicken broth..Put the canned broth of your choice in a heavy
saucepan and boil briskly until it has reduced to half of its original
volume (approximately 15 minutes to reduce 2 cups of broth to one cup).