Red Lentil Dal with flatbread

Very slightly adapted from Cooking Lights, “Red Lentil Dal with Carrot Saladn and Coriander Flatbreads” (September 2012)

This was a bit of a tapas dinner, which I always enjoy. I served vegetables with hummus, lentils, flatbread and a salad. This orginial recipe calls for serving the lentil dal over rice, but I thought it was too much starch and needed something bright adn cold. The lentils were great though and very filling!

3 cups water
cup small red split lentils (I got mine from Trader Joes)
1 T. olive oil
1/2 cup chopped onion
1 T. grated fresh ginger
1 T. garlic, minced
salt and pepper
1/2 t. cumin
1/2 t. garam masala
1/2 t. curry powder
2 serrano chiles, minced
4 cups fresh spinach, chopped

In a large bowl, combine water and lentils. Let it sit for 20 minutes. Meanwhile, in a large saucepan, heat garlic, onion and ginger in oil. Add chiles and spices. Cook for 1 minute, stirring constantly. Add lentils and water. Bring to a boil. Reduce heat and summer for 23 minutes. Stir in the spinach. Cook until wilted. Serve warm with flatbread or over rice.

The flatbread was easy, just buy store-bought pizza dough. Grill it for about 2-3 minutes on each side. Be sure to coat it in Cooking Spray to prevent sticking. The recipe called to sprinkle it with coriander and salt. I thought it was a good addition:)


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