Sautéed Venison Medallions with Lentils from Lighter, Quicker, Better: Cooking for the Way We Eat To

Ingredients

• Fresh cilantro or parsley leaves, for garnish
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped shallots
• 2½ teaspoons vegetable oil
• 1 cup dried lentils
• ¼ teaspoon Freshly ground black pepper
• ¼ teaspoon salt
• 1 tablespoon ground coriander
• 1 pound boneless venison loin, cut into 8 medallions about ⅓-inch thick
• 1 tablespoon low-sodium soy sauce
• ¼ cup Chicken Broth, homemade, or reduced-sodium canned broth, fat skimmed