Lentil and Split Pea Dip with Roasted Garlic Naan
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 689
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 80
- Dietary Fiber
- 15
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 0
- Sodium
- 472
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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
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
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.