Lentil And Split Pea Dip With Roasted Garlic Naan Recipes

NAAN

Naan image

A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That's why homemade naan often doesn't come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.

Provided by Food Network Kitchen

Categories side-dish

Time 3h

Yield 8 naan

Number Of Ingredients 10

Ingredients

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
3 cups high-gluten bread flour, plus more for dusting (see Cook's Note)
1 teaspoon kosher salt
1/2 cup plain whole-milk yogurt
4 tablespoons ghee or unsalted butter, melted and cooled, plus more for brushing and serving (see Cook's Note)
1/4 cup milk, warmed
1 tablespoon lemon juice, optional (see Cook's Note)
Oil, for the bowl
2 tablespoons nigella seeds, optional (see Cook's Note)

Steps:

Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.

INDIAN LENTIL AND SPLIT PEA SPREAD

Indian Lentil and Split Pea Spread image

Categories Citrus Herb Appetizer Lentil Pea Fall Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

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

Steps:

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.

LENTIL AND SPLIT PEA SOUP

Lentil and Split Pea Soup image

A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.

Provided by evelynathens

Categories Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1/2 cup chopped leek (white and pale green parts only)
1 clove garlic, minced
6 cups low sodium chicken broth
1/2 cup lentils
1/2 cup split peas
1 medium potato, peeled,grated
1 smoked ham hock
1/3 cup chopped celery & leaves
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons dry red wine

Steps:

Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

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