Lentil and Split Pea Dip recipe
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Lentil and Split Pea Dip

A spicy, low fat alternative to commercial spreads. Very high in Potassium and fiber. Spicy, rich flavors, high fiber, and low GI make this a nice addition to a diabetic meal plan.

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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


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Lentil and Split Pea Dip Reviews

100% would make "Lentil and Split Pea Dip" again.

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[I made edits to this recipe.]

promfhpromfh : : 1:00 total time : 0:15 active time :  3y 14w 6d ago


We served this with toasted pita bread and some roasted garlic. The thicker consistancy spread nicely on the warm bread.

[I posted this recipe.]

promfhpromfh : : 1:00 total time : 0:15 active time :  3y 14w 6d ago


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