Spicy Red Lentil Dal with Pita Wedges

ingredients

Units: US

• 2cups reduced-sodium fat-free chicken broth
• 1cup small dried red lentils
• 1tablespoon vegetable oil
• 1 ¹⁄₂cups chopped onions
• 1tablespoon minced fresh garlic
• 1teaspoon yellow mustard seeds
• ¹⁄₂teaspoon crushed red pepper flakes
• 1teaspoon ground cumin
• 1teaspoon ground turmeric
• ¹⁄₂teaspoon ground coriander
• ¹⁄₂teaspoon fresh ground black pepper
• 1tablespoon tomato paste
• ¹⁄₂cup light coconut milk
• ¹⁄₂teaspoon salt
• 2teaspoons fresh lime juice
• 5(6 inch) pita bread, each cut into 8 wedges

directions

• Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
• Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
• Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
• Cool to room temperature. Serve dal with pita wedges.