Warm Red Lentil Dal With Pita Chips Food

WARM RED-LENTIL DAL WITH PITA CHIPS

Warm Red-Lentil Dal with Pita Chips image

This lentil dish is versatile: Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
1/2 teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1 1/4 teaspoons cumin seeds
1/2 teaspoon crushed red-pepper flakes
1 large tomato, seeded and finely diced
1/4 cup fresh mint, finely chopped
1/2 teaspoon coarse salt

Steps:

In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Nutrition Facts : Calories 189 g, Cholesterol 11 g, Fat 5 g, Fiber 3 g, Protein 12 g, Sodium 291 g

SPICY RED LENTIL DAL WITH PITA WEDGES

Spicy Red Lentil Dal With Pita Wedges image

Make and share this Spicy Red Lentil Dal With Pita Wedges recipe from Food.com.

Provided by dicentra

Categories Spreads

Time 25m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

2 cups reduced-sodium fat-free chicken broth
1 cup small dried red lentils
1 tablespoon vegetable oil
1 1/2 cups chopped onions
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon fresh 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) pita bread, each cut into 8 wedges

Steps:

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.

Nutrition Facts : Calories 308.6, Fat 4.1, SaturatedFat 0.5, Sodium 488.3, Carbohydrate 53.7, Fiber 13.9, Sugar 3.9, Protein 14.8

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