Moroccan Spinach and Red Lentil Pancakes

By Miyoko Schinner author of The Homemade Vegan Pantry

Morrocan Lentil Spinache Pancakes



1 ½ cups dried red lentils (10 ounces)

4 cloves garlic

1/3 cup water

1 teaspoon cayenne

2 tablespoons flour

1 ½ teaspoons sea salt

1/2 teaspoon baking powder

10 ounces spinach or other tender greens, divided, roughly chopped

¼ cup roughly chopped onion

¼ cup cilantro leaves

Soak lentils overnight. Drain. Process in food processor with garlic, water, onion, cayenne, flour, salt, baking powder, and half the spinach. Add the cilantro and remaining spinach. Pulse to chop. Cook on hot griddle until browned on both sides.



2/3 large pitted dates

½ cup water

¼ cup lemon juice

1 tablespoon sugar

1 teaspoon ground cumin

3 to 4 slices fresh ginger

¼ teaspoon cayenne

Combine sauce ingredients in a blender until smooth. Serve over the cakes.

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