Lentil Dal Wraps

• 1 tablespoon vegetable oil
• 2 cups vertically sliced vidalia onions or 2 cups other sweet onion
• 1 cup dried small red lentil
• 1 tablespoon chopped peeled fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 cinnamon stick
• 2 cups water, divided
• 1 cup reduced-sodium fat-free chicken broth
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 4 (1 1/2 ounce) flat bread (such as Flatout)
• 1/4 cup plain fat-free yogurt
• 1/2 cup julienne-cut cucumber

1. Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
2. Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil.
3. Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally.
4. Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread.
5. Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.

vegetable oil, vidalia onions, red lentil, fresh ginger, red pepper, cinnamon, water, chicken broth, lemon juice, salt, bread, yogurt, juliennecut cucumber

Taken from www.food.com/recipe/lentil-dal-wraps-331240 (may not work)