Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Red Lentil Dal with Carrot Salad and Coriander Flatbreads

lisamomof4

"This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons. And you'll use your leftover pizza dough from Spinach and Onion Pizza to make the flatbread."
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Ingredients

53 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  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 cilantro; toss to coat.
  4. Serve with rice, naan, dal, and salad.

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