Spicy Red Lentil Dal with Pita Wedges

Ingredients

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

Preparation

1. 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.
2. 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.