Middle Eastern Spread With Lentils & Peas

Ingredients

• 1 cup dried lentils
• 1 cup split peas
• 1/3 cup olive oil
• 3 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoons chopped garlic
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1 cup fresh celery leaves
• 2 tablespoons fresh lemon juice
• 1 teaspoon chili powder

Directions

1. 1

   Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.

2. 2

   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.

3. 3

   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.

4. 4

   Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.