Middle Eastern Spread With Lentils Peas Recipes
MIDDLE EASTERN SPREAD WITH LENTILS & PEAS
Make and share this Middle Eastern Spread With Lentils & Peas recipe from Food.com.
Provided by T in Marin
Categories Spreads
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
- Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
- Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
- Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.
INDIAN LENTIL AND SPLIT PEA SPREAD
Steps:
- Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
- 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.
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- Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
- Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don't be shy.
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