Name: Lentil and Split Pea Dip with Roasted Garlic Naan
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 head roasted garlic; 1/4 cup extra-virgin olive oil; 1 teaspoon ground cumin; Pinch cayenne pepper; 1 teaspoon lemon zest; Salt and freshly ground black pepper; 4 pieces naan; 1/4 cup chopped fresh cilantro or parsley leaves; Lentil and Split Pea Dip, recipe follows; 1 cup dried lentils, picked over; 1 cup split peas, picked over; 1/3 cup plus 3 tablespoons olive oil; 1 cup chopped red onion; 2 tablespoons chopped garlic; 2 teaspoons turmeric; 2 teaspoons ground cumin; 1 cup (packed) fresh cilantro leaves; 2 tablespoons fresh lemon juice; 1 teaspoon chili powder; Salt and freshly ground black pepper

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.