Lentil and Split Pea Dip with Roasted Garlic Naan

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Squeeze pulp from head of roasted garlic into a small food processor.

3. 3

   Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.

4. 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. 5

   Remove from the oven and sprinkle with cilantro or parsley.

6. 6

   Cut into pieces and serve warm with the Lentil and Split Pea Dip.

7. 7

   1 cup dried lentils, picked over

8. 8

   1 cup split peas, picked over

9. 9

   1/3 cup plus 3 tablespoons olive oil

10. 10

    1 cup chopped red onion

11. 11

    2 tablespoons chopped garlic

12. 12

    2 teaspoons turmeric

13. 13

    2 teaspoons ground cumin

14. 14

    1 cup (packed) fresh cilantro leaves

15. 15

    2 tablespoons fresh lemon juice

16. 16

    1 teaspoon chili powder

17. 17

    Salt and freshly ground black pepper

18. 18

    Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes.

19. 19

    Drain.

20. 20

    Heat 1/3 cup oil in heavy large skillet over medium heat.

21. 21

    Add onion and garlic and saute until onion is soft.

22. 22

    Add turmeric and cumin and cook 30 seconds.

23. 23

    Transfer mixture to a food processor.

24. 24

    Add cooked lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil.

25. 25

    Process until smooth.

26. 26

    Season generously with salt and pepper.

27. 27

    Transfer to a medium bowl.

* Per serving · 4 servings · Values may vary.