Budget Menu & Dirt Cheap Recipes General Recipes Lentil and Split Pea Dip with Roasted Garlic Naan

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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
      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:

      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.

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Budget Menu & Dirt Cheap Recipes General Recipes Lentil and Split Pea Dip with Roasted Garlic Naan