Lentil and Split Pea Dip with Roasted Garlic Naan

By devogirl

Ingredients

• 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:
• 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

Preparation

Step 1

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.


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.