Lentil and Spinach Puffs with Plum-Date Dip

Ingredients

• ¹/₈ teaspoon ground red pepper
• ½ teaspoon ground ginger
• 1 garlic clove, minced
• 3 ½ cups coarsely chopped spinach (about 5 ounces)
• Cilantro sprigs (optional)
• ½ cup water
• ¾ cup dried small red lentils
• + 17 more ingredients
• • 3 tablespoons peanut oil, divided
  • Puffs:
  • Remaining Ingredient:
  • Dip:
  • 1 tablespoon finely chopped seeded serrano chile
  • 2 tablespoons lemon juice
  • 2 teaspoons all-purpose flour
  • 4 pitted prunes
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons thinly sliced green onions
  • 4 whole pitted dates
  • 3 tablespoons water
  • ¹/₈ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 ½ teaspoons sugar

Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well. Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally. Combine the pureed lentils, spinach, and next 7 ...

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