Dal with Cucumber Cream and Pita Chips

Ingredients

• 0.5 cup baby spinach fresh
• 2 teaspoons bottled garlic minced
• 0.5 teaspoon pepper red crushed
• 0.5 cup cucumber peeled seeded finely chopped
• 1.5 teaspoons cumin seeds 
• 1.3 cups lentils dried
• 0.3 teaspoon bottled ground ginger fresh (such as Spice World)
• 0.3 teaspoon ground turmeric 
• 2 teaspoons juice of lemon fresh
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup plum tomatoes chopped
• 0.3 teaspoon salt 
• 1 Dash salt 
• 3 cups vegetable broth organic (such as Swanson Certified )
• 1 cup water 
• 2 6-inch pitas whole wheat ()
• 1 teaspoon mustard seeds yellow

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. To prepare pita chips, split pitas; cut each half into 8 wedges. Arrange wedges in a single layer on a baking sheet.
3. Bake at 350 for 20 minutes or until crisp. Cool completely on baking sheet.
4. To prepare cucumber cream, place spinach and sour cream in a food processor; process until smooth.
5. Place spinach mixture in a small bowl; stir in cucumber and dash of salt. Cover and chill at least 1 hour.
6. To prepare dal, heat oil in a large saucepan over medium-high heat.
7. Add cumin seeds and mustard seeds; cook 2 minutes or until toasted, stirring frequently. Stir in onion, garlic, red pepper, turmeric, and ginger; cook 1 minute, stirring constantly. Stir in broth, lentils, and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are very tender, stirring occasionally. Uncover and simmer 20 minutes or until thick and creamy, stirring occasionally with a whisk.
8. Remove from heat. Stir in tomato, 1/4 teaspoon salt, and juice. Spoon about 3/4 cup dal into each of 4 bowls; top each serving with 3 tablespoons cucumber cream and 8 pita chips.