Red Lentil Dal with Carrot Salad and Coriander Flatbreads

By angelahon

Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Ingredients

• Dal:
• 5 cups water, divided
• 3/4 cup dried small red lentils
• 1 tablespoon canola oil
• 3/4 cup chopped onion $
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon curry powder
• 2 serrano chiles, minced
• 2 ounces spinach (about 4 cups loosely packed)
• Salad:
• 2 tablespoons canola oil
• 1 teaspoon grated lime rind
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon sugar $
• 4 cups shaved carrot (about 2 large)
• 1 cup thinly vertically sliced onion $
• 1 cup parsley leaves
• Remaining ingredient:
• 1 1/3 cups hot cooked long-grain brown rice

Preparation

Step 1

1. To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.

3. To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and parsley; toss to coat.