Serve this delicious and nutritious lentil dip with pita bread. Cut pita into triangles and cut fresh veggies such as carrots, tomatoes, cucumbers and celery to serve along with the dip

• 1/2 cup dried lentils
• 1/2 cup split peas
• 1 tbsp olive oil
• 1/2 cup chopped red onion
• 1 tbsp chopped garlic
• 1 tsp cumin
• 1/2 cup cilantro leaves
• 2 tbsp fresh lemon juice
• 1/4 cup whipped cream cheese
• 1 tbsp paprika

Cook lentils and split peas in large pot of boiling water or stock until very tender, about 35 minutes. Drain and set aside. Heat 1 tbsp olive oil in heavy large pan over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add cumin and stir 1 minute. Transfer mixture to blender or food processor. Add lentils and split peas, cilantro, lemon juice, paprika and 3 tablespoons water. Process until smooth. If the mixture is dry, add water until desired consistency. Season to taste with salt and pepper. Transfer to medium bowl and stir in whipped cream cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread a fresh cut veggies.

Recipe Yields: 10 Servings

Store in an air tight container in the refrigerator.

Storage Time: 5 days in the refrigerator

This recipe is an excellent source of fiber. Serve this with fresh veggies for an extra nutritious snack.