Spicy Red Lentil Dal With Pita Wedges

• 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

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.

chicken broth, red lentils, vegetable oil, onions, fresh garlic, yellow mustard seeds, red pepper, ground cumin, ground turmeric, ground coriander, fresh ground black pepper, tomato paste, light coconut milk, salt, lime juice, pita bread

Taken from www.food.com/recipe/spicy-red-lentil-dal-with-pita-wedges-301822 (may not work)