- 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 cilanto leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon chili powder
- Pita bread, cut into triangles
- 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.