Red Lentil Dal with Carrot Salad and Flatbreads

Ingredients

• For the dal
• 5 cups water, divided
• 3/4 cup dried small red lentils
• 1 teaspoon avocado oil
• 3/4 cup chopped onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon curry powder
• 2 serrano chiles, minced
• 4 cups loosely packed spinach (about 2 oz)
• For the carrot salad
• 1 tablespoon avocado oil
• 1 teaspoon grated lime rind
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon honey
• 4 cups shaved carrot (about 2 large, cut with a vegetable peeler)
• 1 cup thinly sliced onion
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• For the flatbreads and rice
• 4 oz refrigerated whole-wheat pizza dough, cut into 4 pieces
• Cooking spray
• 1/2 teaspoon ground coriander
• 1 1/3 cups hot cooked brown rice

Steps

1. Soak the lentils in 3 cups of the water for 20 minutes, then drain.
2. Heat the oil in a medium saucepan over medium-high heat and cook the onion 3 minutes. Add the ginger, garlic, cumin, garam masala, curry powder and serranos and cook 30 seconds.
3. Add the lentils and the remaining 2 cups of water, bring to a boil, and simmer 23 minutes. Stir in the spinach and cook 2 minutes, until wilted.
4. For the salad, whisk the oil, lime rind, lime juice and honey, then toss with the carrot, onion, parsley and mint.
5. For the flatbreads, roll each piece of dough into a 5-inch round. Heat a grill pan over high heat, coat with cooking spray, and cook the rounds 2 minutes per side, until charred in spots. Sprinkle with coriander.
6. Serve the dal over brown rice with the salad and flatbreads.