Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 16 Servings
Total Time (median): 1 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
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
