Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Ingredients

• 1 tablespoon canola oil 
• 2 tablespoons canola oil 
• 4 cups carrots shaved ( 2 large)
• 1 cup cilantro leaves 
• 1.3 cups brown rice long-grain hot cooked
• 0.5 teaspoon curry powder 
• 1 tablespoon ginger fresh minced peeled
• 0.5 teaspoon garam masala 
• 1 tablespoon garlic minced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1.5 tablespoons juice of lime fresh
• 1 teaspoon lime zest grated
• 0.8 cup onion chopped
• 1 cup onion vertically sliced
• 0.8 cup lentils dried red
• 4 ounce pizza dough fresh refrigerated leftover ( from Spinach and Onion Pizza)
• 2  serrano chiles minced
• 4 cups pkt spinach loosely packed
• 1 teaspoon sugar 
• 5 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill pan

Directions

1. To prepare dal, combine 3 cups water and lentils in a bowl.
2. Let stand 20 minutes; drain.
3. Heat a medium saucepan over medium-high heat.
4. Add 1 tablespoon oil; swirl to coat.
5. Add the chopped onion; saut 3 minutes.
6. Add ginger and next 6 ingredients (through serranos); saut for 30 seconds.
7. 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.
8. To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk.
9. Add carrot, sliced onion, and cilantro; toss to coat.
10. To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray.
11. Heat a grill pan over high heat.
12. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough.
13. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads.
14. Serve with rice, dal, and salad.