Red Lentils & Kale Power house Vegan Sausages in Dill & Paprika Butter – A Canadian Lentils Recipe Revelation Challenge Entry!

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Canadian Lentils is an official mark of Saskatchewan Pulse Growers (SPG). SPG is a non-profit organization that represents 18,000 of the pulse crop producers in Saskatchewan. It has a legislated mandate to build a prosperous pulse industry in the region and promote sustainable growth, innovation and success through collaboration, leadership and support.

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While going through my Facebook newsfeed in January, I stopped scrolling at this post. I clicked it and did not read carefully and thought “Dang! I missed it this year” and left a comment that I will be there next year. The #CanadianLentils answered back, “you are still in! The entries are open till February end. Check the rules and regulations.” I blinked! Not many “known” Facebook entities entertain you with a personal reply.

I thought “Lentils”. Hmmm!!! Easy peasy!! I am a vegetarian and Indian vegetarian diet is filled with Lentil preps. But then I slapped the back of my head and told myself, ” You can’t take just anything to the contest. It has to be created. Something fusion. Something that can be conveyed better to the western masses. Something that is charming and totally healthy.

Lentils have lately earned a lot of fame in Health Foods. They are not only rich in protein and fiber but they are known to be heart healthy, being rich in folate and magnesium. These are excellent source of energy. Stabilize the blood sugar. Their regular intake reduces the risk of high cholesterol and stroke. A great produce to include in your weight loss program.

Do include different kinda of lentils like red, black, beluga lentils, green French lentils in your diet, few times a week for better health and better you!

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I visited their Pinterest Board for some motivation. To be honest, I got scared with the kind of entries there. Absolutely fantastic work.

Having said that, I unfold the truth that I am on Pinterest too ❤️! Please show me some pinterest love on my profile. Also, like and pin my post on the Canadian Lentils Recipe Revelation Challenge Board. It adds to my chances of winning! The more love shown, the better are the chances. Do I sound needy? Then I am ☺️. Thank you so much!😘

The recipe that I have developed is very easy to execute, versatile for flavors, packed with nutrition, can be easily used for any meal and made with readily available ingredients.

Lentils and Kale Powerhouse Vegan Sausages in Dill & Paprika Butter

  • Servings: 4
  • Difficulty: easy
  • Print

Yields – 15 small sausages

Kitchen Equipments Required – Food Processor, Blender, baking tray, parchment paper, oven, pan, stirring spoon, a big mixing bowl, a small bowl with cold water.

Ingredients

Red Lentils – 1/2 cup, dry. Washed and soaked in little water for 2-3 hrs.

Rice flour – 4 tbsp. I used brown rice flour.

Kale – 1/2 cup, finely chopped in food processor.

Onion – 1/4 cup, finely chopped in food processor.

Ginger – 1 small piece

Garlic – 2 pods

Cumin powder – 1 tsp

Red chili powder – 1/2 tsp

Salt to taste

Baking soda – a fat pinch

Sesame seeds for topping

For Dill & Paprika Butter. This is optional but little bit adds to the warmth and flavors.
Butter – 1/2 tbsp
Dill – 1/4 tsp, dry
Paprika – few dashes

Method

1. Preheat the oven to 400*F / 200*C. Line the baking sheet with parchment paper. Set aside.

2. Drain the soaked red lentils. Add them to the blender with 1 tbsp water and make a thick paste. If required, scrape from sides and then blend again.

3. Take a big bowl. Add the chopped kale, onion, ginger, garlic, cumin powder, salt and red chili powder along with baking soda, thick red lentil paste and rice flour. It will be a dough-ish batter. Collect it together.

4. Dip your hand in cold water and pinch a ping ping size portion. Gently roll into a soft ball and shape into small sausage logs. You may make balls too, whatever works.

5. Place these on the lined baking tray. Like wise, make 15-16 mini balls. Keep your hands cold to shape these balls. Once shaping them into balls or small sausage logs, press some sesame seeds on top of these.

6. Bake it in the middle shelf of the oven for 20 minutes. Flip the sides at the interval of 10 minutes.

7. Take these out and let them rest for 5 minutes.

8. Melt the butter on medium flame in the pan. Add dill and paprika and stir well. Drop these warm vegan sausages in the pan and coat them well.

9. Serve them warm or store these in the refrigerator after cooling. Eat as is or in the sandwiches. Eat as a breakfast side or pick for a snack. Unlimited choices. I splattered some Tobasco on top of these and devoured them without a burp.

Taking it to the Fiesta Friday 55, co-hosted by two of my most favorite ladies Suzanne and Sue.

Sonal

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25 Comments

  5. Would you adopt me, I want to be at your table every day, love this, you are so creative and have such a way with combing flavors and spices to create these amazing meals. Thank you for bringing this and I think your photo’s are beautiful.

    Reply

    1. I am sooooo glad that you liked these Suzanne :). I wish you could see me smiling wide!! I often think of being adopted by you ;)…for all the gorgeous food you whip up in your kitchen.. Loads of love!❤️

      Reply

  6. I know I stopped by but it was in the wee hours of the a.m. PST and just to comment on my initial reaction to the camera obscura background! One of the reasons I really like this recipe is because I like things that are dense and not airy and falling apart or not held together . . . if that make sense. Such as quinoa and even rice, plain. It just seems like air to me . . . but if you scrunch it into a ball with some cheese or some spices and cooked onions and an egg or something, and make a fritter, or make vegan “sausages” that’s so much better to me. I think of lentils as being sort of dainty in that they’re little and you kind of have to chase after them on the plate. Great job here and by the way, the blog link that is linked to your avatar is broken/old. Have a great weekend!!!!!

    Reply

    1. I agree with you, I am more of a dense texture person too as per food! Biteful is always happier for me than the scurried one that goes all over the place when I try to bite.
      Thanks so much for liking it Sue.
      I will check the link again. These people have still not add my post. That makes me wonder, what’s going on???

      Reply

  10. Sonal,
    Great dish. I use red lentils a lot and your recipe sounds delicious! Love your mouth watering presentation too !

    Reply

  13. Love this!! I always LOVE your recipes and pictures! I love trying your recipes and this is going to be next! We love red lentils in my house and have NEVER tried it in sausage form! I am really excited to give it a go!! 😀
    You can bet that I’ll be voting for yours!! GOOD LUCK! I really hope you win! xoxox

    Reply