Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons. And you'll use your leftover pizza dough from Spinach and Onion Pizza to make the flatbread.

Robin Bashinsky
Recipe by Cooking Light September 2012

Gallery

Credit: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
35 mins
total:
53 mins
Yield:
Serves 4 (serving size: about 1/2 cup dal, 1 cup salad, 1 flatbread, and 1/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.

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  • Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.

  • To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.

  • To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray. Heat a grill pan over high heat. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads. Serve with rice, dal, and salad.

Nutrition Facts

410 calories; fat 12.4g; saturated fat 1.4g; mono fat 7.7g; poly fat 2.1g; protein 15.5g; carbohydrates 60.2g; fiber 10.9g; iron 3.5mg; sodium 768mg; calcium 67mg.
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