Baked lentil and pea dip with naan flatbread garlic – a detailed recipe for cooking. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head baked garlic
- 1/4 Art. olive oil
- 1 tsp ground cumin
- Pinch of cayenne pepper
- 1 tsp lemon zest
- Salt and ground black pepper
- 6 slices of naan tortillas
- 1/4 Art. chopped fresh cilantro or parsley leaves
- Lentil and chopped pea dip sauce (see recipe below)
Lentil and chopped pea dip sauce:
- 1 tbsp. dried lentils (sort)
- 1 tbsp. chopped peas (sort out)
- 1/3 Art. plus 3 tbsp. l olive oil
- 1 tbsp. chopped red onions
- 2 tbsp. l chopped garlic
- 2 tsp turmeric
- 2 tsp ground cumin
- 1 tbsp. fresh cilantro leaves (tamp)
- 2 tbsp. l fresh lemon juice
- 1 tsp chili powder
- Salt and ground black pepper
Recipes with similar ingredients: lentils, peas, naan cakes, red onion, garlic, chili pepper, lemon juice, cumin, pepper ground cayenne, turmeric, parsley, cilantro
Recipe preparation:
- Preheat the oven to 205 ° C. Into a small food processor squeeze the flesh from the head of baked garlic. Add oil cumin, cayenne pepper, lemon zest, and salt and pepper and whisk until smooth.
- Spread the cakes evenly with the garlic spread, put on baking pan and bake until they warm up and become slightly crispy, about 5 minutes Remove the pan from the oven and sprinkle cakes with cilantro or parsley. Cut into slices and serve warm with dip sauce of lentils and chopped peas.
- Lentil and chopped pea dip sauce: Large in a pan with boiling salted water, boil lentils and chopped peas until soft, about 35 min. Drain the water. In a big heavy in a pan over medium heat, heat 1/3 tbsp. oils. Lay the bow and garlic and fry until the onions are soft. Add turmeric and cumin and cook for 30 seconds. Transfer the mixture to a food processor. Add boiled lentils and peas, cilantro, lemon juice, chili powder and the remaining 3 tbsp. l oils. Beat until smooth. Good salt and pepper. Transfer to a medium-sized bowl.
