Recipe courtesy of Bobby Flay
Episode: Indian
Lentil and Split Pea Dip with Roasted Garlic Naan
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Lentil and Split Pea Dip:

Directions

Preheat oven to 400 degrees F. 

Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.

Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with cilantro or parsley. Cut into pieces and serve warm with the Lentil and Split Pea Dip.

Lentil and Split Pea Dip:

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain. 

Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is soft. Add turmeric and cumin and cook 30 seconds. Transfer mixture to a food processor. Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.

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