This recipe won the grand prize at the Canadian Lentils Recipes Challenge. I love this recipe. It’s become one of our family favorites! The original recipe can be found at I Love Vegan by Brittany William.
Yield: 2 cups of filling
Ingredients
- 1 cup unsalted cooked red lentils* (see notes below)
- 1 cup unsalted canned chickpeas, drained or use home cooked
- 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
- 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 Sambel Oelek chili paste or other hot sauce, optional
Instructions
- 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.
Notes
Lentils
Yield: about 2½cups
You will have leftovers which can be frozen and added to spaghetti sauce, soups or chili’s. Lentils should always be washed until the water becomes clear.
- Instant Pot Use ratio: 1 cup red lentils to 1½ cups water. Set on manual for 7 minutes. Let pressure naturally.
- Stove Top Use ratio: 1 cup red lentils to 1¾ water. Bring water and lentils to boil, cover and simmer for 15 minutes.