Lentil and Split Pea Dip with Roasted Garlic Naan

Ingredients

• 1 pinch cayenne pepper 
• 1 teaspoon chili powder 
• 1 cup lentils dried picked over
• 1 cup cilantro leaves fresh packed ()
• 0.3 cup parsley leaves fresh chopped
• 2 tablespoons garlic chopped
• 1 teaspoon ground cumin 
• 2 teaspoons ground cumin 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 4 pieces naan breads 
• 0.3 cup olive oil extra-virgin
• 0.3 cup olive oil 
• 1 cup onion red chopped
• 1 head roasted garlic 
• 6 servings salt and pepper black freshly ground
• 1 cup peas split picked over
• 2 teaspoons turmeric 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 400 degrees F.
2. Squeeze pulp from head of roasted garlic into a small food processor.
3. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
4. Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes.
5. Remove from the oven and sprinkle with cilantro or parsley.
6. Cut into pieces and serve warm with the Lentil and Split Pea Dip.
7. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes.
8. Drain.
9. Heat 1/3 cup oil in heavy large skillet over medium heat.
10. Add onion and garlic and saute until onion is soft.
11. Add turmeric and cumin and cook 30 seconds.
12. Transfer mixture to a food processor.
13. 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.
14. Transfer to a medium bowl.