Instructions: The Sept., 1997, issue of Bon Appetit arrived today - and there was a

Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 min. Drain.

Heat 1/3 c oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 min. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili poder and remaining 3 tbls oil.

Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. Serve with pita bread.

Can be prepared 1 day in advance: cover and refrigerate. Bring to room temperature before serving.

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