This easy lentil spread is great for any number of summer events, since it's make-ahead and portable. Bring it along for your next picnic or hike!
In a saucepan, combine 2 cups vegetable broth with 1 cup dried red lentils; bring to a boil, then partially cover, reduce heat, and simmer for 10 minutes. Remove from heat, cover, and set aside. (The lentils they will continue to absorb any leftover liquid as they sit, so don't drain them!)
Heat 1 tablespoon vegetable or canola oil in a large skillet over medium heat. Add 1 and 1/2 cups chopped onion, 1 tablespoon minced garlic, 1 teaspoon mustard seeds and 1/2 tsp. crushed red pepper. Cook for 5 minutes; you should hear the mustard seeds start to "pop" by the end. Note: I was the tiniest bit short on the onion - closer to and 1 and 1/4 cups.
Add 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 tsp. ground coriander, and 1/2 tsp. black pepper; cook for 3 minutes, stirring constantly. Add 1 tablespoon tomato paste and cook for 3 more minutes, stirring constantly.
Add the cooked lentils, 1/2 cup light coconut milk (such as Native Forest), and 1/4 tsp. salt; cook for 3 minutes.
Remove from heat and stir in 2 teaspoons fresh-squeezed lime juice, then let cool to room temperature.
When you're ready to serve, cut 6-inch pitas into 8 wedges each. 1/2 cup of dal plus 8 pita wedges makes a serving of 380 calories.
vegetable broth $2.49
tomato paste $2.49
light coconut milk $2.39
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html