Lentil and Spinach Puffs

• 34 dried small red lentil
• 3 tablespoons water
• 3 12 cups coarsely chopped spinach
• 2 tablespoons thinly sliced green onions
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped seeded serrano chili
• 2 teaspoons all-purpose flour
• 34 salt
• 18 teaspoon baking powder
• 1 garlic clove, minced
• 3 tablespoons peanut oil, divided

1. Sort and wash lentils, place in a bowl.
2. Cover and refrigerate 8 hours or overnight.
3. Drain well.
4. Place lentils and 3 tablespoons water in food processor, process until smooth, scraping bowl occasionally.
5. Combine the pureed lentils, spinach and next 7 ingredients (through garlic) stirring well.
6. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
7. Drop lentil mixture by heaping spoonfuls in the pan.
8. Cook 2 minutes each side or until lightly browned.
9. Cover and keep warm.

red lentil, water, spinach, green onions, fresh cilantro, seeded serrano chili, flour, salt, baking powder, garlic, peanut oil

Taken from www.food.com/recipe/lentil-and-spinach-puffs-419651 (may not work)