Lentil Breakfast Sausages

• 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

1. Cook lentils in water for 40 minutes.
2. Remove from heat and allow to cool for 15 minutes. Don't drain off any excess water.
3. Blend 3/4 of lentil mixture using immersion blender, or mash with a fork or potato masher.
4. 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.
5. Bake @ 350 for 45-50 minutes, 40 minutes for a muffin tin.
6. Let cool in pan before slicing.

red lentils, brown lentils, water, rolled oats, whole wheat flour, carrots, egg, salt, ground black pepper, ground sage, dried fennel, garlic, rosemary, thyme, cayenne pepper

Taken from www.food.com/recipe/lentil-breakfast-sausages-524762 (may not work)