Lentil and Spinach Puffs with Plum-Date Dip

Lentil and Spinach Puffs with Plum-Date Dip Recipe
Photography: Randy Mayor; Styling: Jan Gautro
The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to an hour ahead. To reheat, lightly cover and place in a 250º oven for 12 minutes or until warmed.

Yield:

10 servings (serving size: 3 puffs and about 1 tablespoon dip)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 29 %
Fat 4.4 g
Satfat 0.7 g
Monofat 1.9 g
Polyfat 1.4 g
Protein 4.7 g
Carbohydrate 21.5 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 206 mg
Calcium 27 mg

Ingredients

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)

Preparation

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.

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.

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.