Spiced Lentil Patty Pockets W/ Chilly, Apple, Tomato Sauce

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Veggie Num Num
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160 g (5½ oz) red lentils, rinsed

450 ml (15 fl. oz.) water or vegetable broth

175 g (6 oz) tinned chickpeas

¼ small red onion, finely minced

4 fresh dates (approx. 85g (3 oz)), diced

small handful fresh mint leaves (approx. 1 tbs), finely shredded

1 tsp Hungarian sweet paprika

1 tbs dried oregano

2 tsp ground cumin

4 red chillies, deseeded (or try ½ red capsicum (bell pepper) for a milder version)

1-2 large ripe tomato

¼ cup apple sauce

1 tsp cumin seeds, roasted

2 tsp apple cider vinegar

pinch raw sugar

squeeze of lemon juice

3 tbs olive oil

wholemeal pocket bread, warmed in the oven

cucumber, sliced

tomato, sliced

avocado, sliced

baby spinach, washed

fresh coriander (cilantro)

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