3/4 cup dry split red lentils
3 1/2 cups fresh chopped kale
2 tbsp thinly sliced green onions
1 tbsp finely chopped parsley
1/2 tsp crushed red pepper flakes
2 to 3 tbsp all purpose flour or gluten-free flour*
1 tsp ground cumin
1/2 tsp salt
1/4 tsp baking powder
1 garlic clove, minced
3 tbsp canola oil, divided

*Buy store-bought gluten free flour or see our Gluten-Free "Sides and Mixes" for any easy gluten-free flour mix

1. Place the lentils in a saucepan and cover with water. Bring the water to a boil and reduce heat to a simmer. Simmer for 20 minutes and drain well.
2. In a food processor, add the cooked lentils and 2-3 tbsps of water and blend until smooth.
3. Add to the cooked lentil mixture the kale, green onions, parsley, red pepper flakes, 2 tbsps of flour, cumin, salt, baking powder and garlic. Blend until smooth and mix occasionally to ensure that all of the ingredients are evenly distributed. Add one more tbsp of flour if the mixture is not sticking together. The mixture should be doughy in texture.
4. In a medium pan over medium-high heat the oil. Once the oil is hot, drop a tablespoon of the lentil mixture onto the pan and fry for 2 minutes on each side or until lightly browned. Top with store-bought chutney or dairy-free sour cream. Serve with some veggies and rice and you have a tasty dinner.

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