Lentil and Split Pea Dip with Roasted Garlic Naan

Name: Lentil and Split Pea Dip with Roasted Garlic Naan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 pinch Pinch cayenne pepper; 1 teaspoon chili powder; 237 milliliters dried lentils, picked over; 237 milliliters (packed) fresh cilantro leaves; 59 milliliters chopped fresh cilantro or parsley leaves; 2 Tbsps chopped garlic; 1 teaspoon ground cumin; 2 teaspoons ground cumin; 2 Tbsps fresh lemon juice; 1 teaspoon lemon zest; 4 naan; 59 milliliters extra-virgin olive oil; 79 milliliters olive oil; 237 milliliters chopped red onion; 1 head roasted garlic; 6 servings Salt and freshly ground black pepper; 237 milliliters split peas, picked over; 2 teaspoons turmeric

Need a vegan hor d'oeuvre? Lentil and Split Pea Dip with Roasted Garlic Naan could be an amazing recipe to try. One portion of this dish contains approximately 24g of protein, 29g of fat, and a total of 682 calories. This recipe serves 6. 19 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of garlic, ground cumin, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for The Super Bowl. It is a reasonably priced recipe for fans of Indian food.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Squeeze pulp from head of roasted garlic into a small food processor.

Ingredients you will need

Roasted Garlic

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Food Processor

Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.

Ingredients you will need

Salt And Pepper

Lemon Zest

Ground Cayenne Pepper

Cumin

Cooking Oil

Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes.

Ingredients you will need

Garlic

Spread

Naan

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Baking Sheet

Oven

Remove from the oven and sprinkle with cilantro or parsley.

Ingredients you will need

Cilantro

Parsley

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Oven

Cut into pieces and serve warm with the Lentil and Split Pea Dip.

Ingredients you will need

Split Peas

Lentils

Dip

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes.

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Split Peas

Lentils

Water

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Pot

Drain.

Heat 1/3 cup oil in heavy large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion and garlic and saute until onion is soft.

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Garlic

Onion

Add turmeric and cumin and cook 30 seconds.

Ingredients you will need

Turmeric

Cumin

Transfer mixture to a food processor.

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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.

Ingredients you will need

Salt And Pepper

Cooked Lentils

Chili Powder

Lemon Juice

Split Peas

Cilantro

Cooking Oil

Transfer to a medium bowl.

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Bowl

Equipment

Ingredients

Servings:

1pinch

Pinch cayenne pepper 1teaspoon

chili powder 237milliliters

dried lentils, picked over 237milliliters

(packed) fresh cilantro leaves 59milliliters

chopped fresh cilantro or parsley leaves 2Tbsps

chopped garlic 1teaspoon

ground cumin 2teaspoons

ground cumin 2Tbsps

fresh lemon juice 1teaspoon

lemon zest 4

naan 59milliliters

extra-virgin olive oil 79milliliters

olive oil 237milliliters

chopped red onion 1head

roasted garlic 6servings

Salt and freshly ground black pepper 237milliliters

split peas, picked over 2teaspoons

turmeric

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Schloss Gobelsburg Schlosskellerei Gobelsburger Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 19 dollars per bottle.