Lentil and split pea dip with roasted garlic naan

  • For the naan
  • 1 head roasted garlic
  • 60ml extra-virgin olive oil
  • 1 tsp ground cumin
  • Pinch cayenne pepper
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper
  • 4 pieces naan
  • 4tbsp chopped fresh coriander or parsley leaves
  • For the lentil and split pea dip
  • 200g dried lentils, picked over
  • 200g split peas, picked over
  • 80ml plus 3 tbsp olive oil
  • 150g chopped red onion
  • 2 tbsp chopped garlic
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 1 big handful packed fresh coriander leaves
  • 2 tbsp fresh lemon juic
  • 1 tsp chilli powder
  • Salt and freshly ground black pepper
1) Preheat oven to 200 C/Gas mark 6.

2) Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.

3) Spread garlic mixture evenly over the naan, place on a baking sheet, and bake until just heated through and slightly crispy, about 5 minutes. Remove from the oven and sprinkle with coriander or parsley. Cut into pieces and serve warm with the lentil and split pea dip.

4) For the lentil and split pea dip: Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.

5) Heat 80ml 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, coriander, lemon juice, chilli powder and remaining 3 tbsp oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.

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