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Spicy Red Lentil Dal With Pita Wedges

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“Cooking Light 2003.”
READY IN:
25mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

Directions

  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.
  3. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
  4. 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.
  5. Cool to room temperature. Serve dal with pita wedges.

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