Indian lentil and split pea spread
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried lentils; picked over |
| 1 | cup | Split peas; picked over |
| ⅓ | cup | Plus 3 tbls olive oil |
| 1 | cup | Shopped red onion |
| 2 | tablespoons | Chopped garlic |
| 2 | teaspoons | Turmeric |
| 2 | teaspoons | Ground cumin |
| 1 | cup | (packed) fresh cilantro leaves |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Chili powder |
| Pita bread; cut into triangles | ||
Directions
The Sept., 1997, issue of Bon Appetit arrived today -- and there was a recipe from Terra Bistro in the Vail Athletic Club that caught my eye.
Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 min. Drain.
Heat ⅓ c oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 min. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili poder and remaining 3 tbls oil.
Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. Serve with pita bread.
Can be prepared 1 day in advance: cover and refrigerate. Bring to room temperature before serving.
Posted to JEWISH-FOOD digest V97 #231 by jchavelh@... on Aug 13, 1997