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2 cups (500 mL) whole red lentils, cooked and drained well
2 cups (500 mL) onion, roughly chopped
¾ cup (175 mL) parsley, chopped
¾ cup (175 mL) cilantro, chopped
2 tsp (10 mL) salt
½ tsp (2 mL) dried hot red pepper
6-8 garlic cloves
2 tsp (10 mL) cumin
1 cup (250 mL) all-purpose flour (if needed)
2 tsp (10 mL) baking powder
canola oil, for frying as needed
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