Moroccan Spinach & Red Lentil Pancakes With Cumin-Date Sauce

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1/2 cup water

1/4 cup fresh lemon juice

3 teaspoons sugar

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon sea salt

1/4 teaspoon cayenne

8 pitted prunes, coarsely chopped

8 pitted dates, coarsely chopped


1 1/2 cups dried small red lentils (about 10 ounces lentils)

4 garlic cloves, peeled

1/3 cup water

9 to 10 ounces fresh spinach leaves, large stems removed

1/4 cup chopped green onions, including 1 inch of tops

2 tablespoons finely chopped cilantro leaves

Scant 2 teaspoons cayenne pepper, or to taste

4 teaspoons all-purpose flour

1 1/2 teaspoons sea salt

1/4 teaspoon baking powder

8 tablespoons vegetable oil

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