Lentil and Split Pea Dip and Roasted Garlic Naan - Indian

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Lentil and Split Pea Dip and Roasted Garlic Naan

 

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

 

 

 

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.

 

Serves 4 to 6

Prep Time: 15 minutes

Cook Time: 45 minutes

 

Author: Chef Bobby Flay

Source: TV Food Network, Boy Meets Grill, Episode#: GL0608

Formatted by Chupa Babi: 06.20.08

 

Roasted Garlic Naan

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

 

 

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.

 

ChupaNote: to make it even " Quiker " , use canned cooked lentils, but heat them

first to better absorb the spices.

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