• 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.