Lentil and Split Pea Dip with Roasted Garlic Naan

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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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

Lentil and Split Pea Dip:

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


  1. Preheat oven to 400 degrees F. 
  2. 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.
  3. 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:

  1. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain. 
  2. 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.