This recipe won the grand prize at the Canadian Lentils Recipes Challenge. I love this recipe. It has become one of our family favorites! The original recipe can be found at I Love Vegan by Brittany William. For this recipe it’s important to cook the lentils in the proper ratio of water. (see notes below) If you use too much water, although tasty, it will result in a soggy sandwich filling.
Yield: 2 cups of filling
Ingredients
- 1 cup (8 oz) unsalted cooked red lentils how to cook red lentils
- 1 cup (8 oz) unsalted canned or cooked chickpeas, drained how to cook dried legumes
- 1 stalk celery, chopped small
- ½ cup carrot, grated
- ½ cup red pepper, chopped small
- ¼ cup onion, chopped small
- 2 – 3 Tbsp sweet pickle relish or minced pickle
- 3 Tbsp nutritional yeast
- 1 Tbsp dried dill
- 1 Tbsp lemon juice
- 3-4 Tbsp mayo, or use Cashew Sour Cream or Cashew Tofu Mayo
- 1 Tbsp Dijon mustard
- ¾ tsp kala namak (Indian black salt) this gives the egg taste
- ¼ tsp regular or Himalayan salt
- ½ tsp Sambal Oelek chili paste, optional
Instructions
- Using a fork, mash the lentils and chickpeas together.
- Add the remainder of the ingredients and mix well to combine.
- Store mixture in fridge, in an airtight container. Keeps well up to 5 days.