Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.28 Kcal (525 kJ) | ||
| Calories from fat | 39.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Sodium | 223.6mg | 9% | |
| Potassium | 278.82mg | 6% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.7mg | 9% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 199.67 Kcal (836 kJ) | ||
| Calories from fat | 62.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 7% | |
|---|---|---|---|
| Sodium | 356.38mg | 9% | |
| Potassium | 444.38mg | 6% | |
| Total Carbs | 28.7g | 6% | |
| Sugars | 11.79g | 30% | |
| Dietary Fiber | 9.01g | 23% | |
| Protein | 7.33g | 9% | |
| Vitamin C | 15.1mg | 16% | |
| Iron | 2.6mg | 9% | |
| Calcium | 50.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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