Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.25 Kcal (1559 kJ) | ||
| Calories from fat | 191.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 309.32mg | 13% | |
| Potassium | 578.23mg | 12% | |
| Total Carbs | 33.85g | 11% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 12.13g | 49% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 4.4mg | 24% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.87 Kcal (1042 kJ) | ||
| Calories from fat | 128.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 33% | |
|---|---|---|---|
| Cholesterol | 1.81mg | 1% | |
| Sodium | 206.79mg | 13% | |
| Potassium | 386.57mg | 12% | |
| Total Carbs | 22.63g | 11% | |
| Sugars | 1.53g | 9% | |
| Dietary Fiber | 8.11g | 49% | |
| Protein | 8.53g | 26% | |
| Vitamin C | 4.8mg | 12% | |
| Iron | 2.9mg | 24% | |
| Calcium | 35.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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