Lentil And Spinach Puffs With Plum-Date Dip

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

1. 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 ingredients (spinach through garlic), stirring well.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and lentil mixture.
3. To prepare dip, combine 1/2 cup water and remaining ingredients in a blender; process until well blended. Serve with puffs. Garnish with cilantro sprigs, if desired.

red lentils, water, spinach, green onions, fresh cilantro, seeded serrano chile, flour, kosher salt, baking powder, garlic, peanut oil, water, lemon juice, sugar, ground cumin, ground ginger, kosher salt, ground red pepper, prunes, dates, remaining, cilantro

Taken from www.myrecipes.com/recipe/lentil-spinach-puffs-with-plum-date-dip (may not work)