Lentil And Split Pea Dip With Roasted Garlic Naan
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tsps
Ground Cumin1 pinch
Cayenne Pepper1 tsp
Lemon Zest1
Salt1 cup
Cilantro (chopped fresh)1 cup
Split Pea (picked over)1 cup
Red Onion (chopped)2 tbsps
Garlic (chopped)2 tsps
Turmeric2 tbsps
Lemon Juice (fresh)1 tsp
Chili PowderDirections:
1
Preheat oven to 400 degrees F
2
Squeeze pulp from head of roasted garlic into a small food processor
3
Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth
4
Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes
5
Remove from the oven and sprinkle with cilantro or parsley
6
Cut into pieces and serve warm with the Lentil and Split Pea Dip
7
Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes
8
Drain
9
Heat 1/3 cup oil in heavy large skillet over medium heat
10
Add onion and garlic and saute until onion is soft
11
Add turmeric and cumin and cook 30 seconds
12
Transfer mixture to a food processor
13
Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil
14
Process until smooth
15
Season generously with salt and pepper
16
Transfer to a medium bowl