Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

　　

Ingredients

serves 6

　　1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed

　　1 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat

　　1 cup water

　　1/2 teaspoon turmeric

　　2 tablespoons unsalted butter

　　4 garlic cloves, minced

　　1 1/4 teaspoons cumin seeds

　　1/2 teaspoon crushed red pepper flakes

　　1 large tomato, seeded and finely diced

　　1/4 cup fresh mint, finely chopped

　　1/2 teaspoon coarse salt

　　

Step 1

In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

　　

Step 2

Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

　　

Step 3

Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 189

　　

Step 6

Fat: 5g

　　

Step 7

Cholesterol: 11mg

　　

Step 8

Carbohydrate: 25g

　　

Step 9

Sodium: 291mg

　　

Step 10

Protein: 12g

　　

Step 11

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.