For 10 Serving(s)
1. In a medium saucepan, combine lentils with 1 ½ cups (375 mL) water. Bring to a boil, reduce heat and simmer until lentils are tender, about 10 to 15 minutes. Drain well.
2. In a food processor, add lentils and 3 Tbsp (45 mL) water. Process until smooth, scraping sides of container occasionally.
3. In a bowl, combine pureed lentils, spinach, onion, cilantro, pepper flakes, flour, salt, cumin, baking powder, and garlic. Stir well.
4. In a large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium heat. Drop lentil mixture by heaping spoonful into the skillet. Flatten slightly with the back of a spoon. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining canola oil and lentil mixture. Serve warm with chutney.