Middle Eastern Spread With Lentils & Peas

• 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

1. Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
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. 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. Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.

dried lentils, peas, olive oil, olive oil, onion, garlic, turmeric, ground cumin, celery, lemon juice, chili powder

Taken from www.food.com/recipe/middle-eastern-spread-with-lentils-peas-355746 (may not work)