Warm Red-Lentil Dal With Pita Chips

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

One 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

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