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 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.
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
We served this with toasted pita bread and some roasted garlic. The thicker consistancy spread nicely on the warm bread.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 16|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 38.1mg||1 %|
|Potassium 211.9mg||6 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 7.1g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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