Recipe information
Yield
Makes about 4 cups
Ingredients
1
cup dried lentils, picked over
1
cup split peas, picked over
1
/3 cup plus 3 tablespoons olive oil
1
cup chopped red onion
2
tablespoons chopped garlic
2
teaspoons turmeric
2
teaspoons ground cumin
1
cup (packed) fresh cilanto leaves
2
tablespoons fresh lemon juice
1
teaspoon chili powder
Pita bread, cut into triangles
Need to make a substitution?
Preparation
Step 1
Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
Step 2
Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.