Lentil and Spinach Puffs with Plum-Date Dip

Lentil and Spinach Puffs with Plum-Date Dip
Photo by Photography: Randy Mayor

Ingredients

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

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 ...

View full recipe at My Recipes

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