Puy Lentil Hot Dogs

These hearty homemade hot dogs combine Puy Lentils with sweet potato, mushrooms and smoky chipotle spices to create a delicious plant-based alternative that's perfect for barbecues, picnics and family dinners.

 

Written by Gaz Oakley
Puy Lentil Hot Dogs
Ingredients
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 2 portobello mushrooms, finely chopped
  • 100g walnuts
  • 1 pouch Merchant Gourmet Simply Cooked Puy Lentils
  • 100g cooked sweet potato
  • 1 tbsp chipotle paste
  • ¼ tsp sweet smoked paprika
  • ¼ tsp dried oregano
  • 2 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 5 heaped tbsp plain flour
  • 25g dried breadcrumbs
  • ¼ tsp cracked black pepper
  • ¼ tsp sea salt

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Puy Lentils
Puy Lentils
  1. Heat a little olive oil in a frying pan over a medium heat.
  2. Sauté the onion, garlic and mushrooms until golden and all of the mushroom moisture has evaporated.
  3. Transfer the mixture to a mixing bowl.
  4. Add the walnuts to a food processor and blitz until they resemble coarse crumbs.
  5. Add the Merchant Gourmet Simply Cooked Puy Lentils and sweet potato and pulse 2–3 times to lightly break them up while retaining texture.
  6. Add the walnut mixture to the bowl with the mushrooms.
  7. Stir in the chipotle paste, smoked paprika, oregano, tomato purée, balsamic vinegar, flour, breadcrumbs, black pepper and sea salt.
  8. Mix thoroughly until combined. If the mixture feels too wet, add a little extra flour or breadcrumbs.
  9. Lightly flour your hands and shape the mixture into 8–10 sausage-shaped hot dogs.
  10. To barbecue, cook over hot coals rather than direct flames for 7–8 minutes, turning carefully until browned on all sides.
  11. Alternatively, cook in a lightly oiled non-stick frying pan over a medium heat for 8–10 minutes, turning regularly until evenly browned.
  12. Serve in hot dog rolls with your preferred toppings and condiments.

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