Spicy Red Lentil Dal With Pita Wedges

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2 cups fat-free, less-sodium chicken broth

1 cup dried small red lentils

1 tablespoon vegetable oil

1 1/2 cups chopped onion

1 tablespoon minced fresh garlic

1 teaspoon yellow mustard seeds

1/2 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1/2 cup light coconut milk

1/2 teaspoon salt

2 teaspoons fresh lime juice

5 (6-inch) pitas, each cut into 8 wedges

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