Lentil and Split Pea Dip

Lentil and Split Pea Dip Ingredients

1 cup dried lentils - picked over (toor dal)	1 cup Cilantro leaves -chopped
1 cup split peas - picked over	2 tablespoons lemon juice
2 tablespoons olive oil	1 teaspoon chili powder - Indian style preferred
1 cup red onion - chopped	1/8 teaspoon Salt - to taste
2 tablespoons garlic - chopped	1/4 teaspoon black pepper - freshly ground
2 teaspoons turmeric powder	1/4 cup Water - as needed
2 teaspoons cumin seeds - toasted and ground

Instructions for 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 tablespoon of 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 1 tablespoon oil. Process until smooth. Adjust the consistancy with water as desired (thick as a spread or thin as a dip). Season generously with salt and pepper. Transfer to a medium bowl.

Serve with warm naan or pita bread that has been brushed with garlic flavored olive oil. Or, try it with some soy-based tortilla chips for a lower carb version.

Adapted from recipe by Chef Bobby Flay

Each (1/4 cup) serving, exclusive of any bread, contains an estimated:
Cals: 106, FatCals: 17, TotFat: 2g
SatFat: 0g, PolyFat: 0g, MonoFat: 2g
Chol: 0mg, Na: 25mg, K: 273mg
TotCarbs: 26g, Fiber: 7g, Sugars: 2g
NetCarbs: 19g, Protein: 7g

Main Ingredient: LentilsCuisine: Indian

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