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Lentil, Kale & Sweet Potato Empanadas With Creamy Chimichurri Sauce

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Ingredients

2 1/2 cups gluten-free all purpose flour

1 1/2 cups sweet potato, cooked and soft

1 1/2 tsp fine ground sea salt

Cold-pressed, virgin coconut oil, optional, for extra browning/glaze

1-3 tbsp cold water

1 cup green lentils, soaked overnight in water with a pinch of sea salt (soaked and cooked will yield 3 cups)

1/4 cup walnuts, soaked overnight in water with a pinch of sea salt

1 tbsp cold-pressed, virgin coconut oil

1/4 cup dried apricots, chopped into very small pieces

1 yellow onion, chopped

4 cloves garlic

3 1/2 cups vegetable broth (make your own)

4-5 large kale leaves, remove stems

1/8 tsp cinnamon

Fine ground sea salt and pepper to taste

1 cup parsley leaves, remove stems

1/2 cup cilantro, remove stems

1/4 cup cashews

3/4 cup vegetable broth

1/2 tsp crushed red pepper (if you like less heat, just add a pinch and increase amount to taste)

2 cloves garlic, minced

3 tbsp fresh lemon juice

1 tsp apple cider vinegar

1/2 tsp fine ground sea salt

Pepper optional to taste

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