Lentil Breakfast Sausages - cooking recipe

Ingredients

1/3 cup dried red lentils
2/3 cup dried brown lentils
2 1/2 cups water or 2 1/2 cups broth
3/4 cup rolled oats
1/2 cup whole wheat flour or 1/2 cup any other flour
2 carrots, grated
1 egg
2 1/2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried ground sage
1 teaspoon dried fennel, crushed
1 teaspoon garlic powder
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper

Preparation

Cook lentils in water for 40 minutes.
Remove from heat and allow to cool for 15 minutes. Don't drain off any excess water.
Blend 3/4 of lentil mixture using immersion blender, or mash with a fork or potato masher.
Mix with all other ingredients; press firmly into loaf pan or muffin tin that has been greased or lined with parchment paper. Be sure to fill all the corners.
Bake @ 350 for 45-50 minutes, 40 minutes for a muffin tin.
Let cool in pan before slicing.