Lentil and Split Pea Dip

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.5
  • Total Fat: 19.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.8 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.3 g

View full nutritional breakdown of Lentil and Split Pea Dip calories by ingredient
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Bobby Flay's recipe. Serve with garlic naan bread for an appetizer or meal! Bobby Flay's recipe. Serve with garlic naan bread for an appetizer or meal!
Number of Servings: 6


    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 cilantro leaves
    2 tablespoons fresh lemon juice
    1 teaspoon chili powder
    Salt and freshly ground black pepper


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 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, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to a medium bowl.

Serves 6 as a dip

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.


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