Recipe courtesy of Bobby Flay
Lentil and Split Pea Dip with Roasted Garlic Naan
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

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.

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