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Kale Crepes, Gluten-Free

Ingredients

• 1 cup moong or mung lentils, soaked for 30 minutes
• 2 packed cups of baby kale
• 1-inch knob of ginger, chopped
• 2 cloves of garlic, peeled and chopped
• 1-2 green chilli peppers, like serrano or jalapeno
• 1 tsp cumin seeds, lightly toasted on a dry skillet