Dinner, Kid-Friendly, Lunch
Lentils with Plant-Based Sausage & Kale
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Use whichever kind of kale and plant-based sausages you prefer. Also, feel free to switch out the lentils. Brown lentils are firmer and take an extra 6–8 minutes of cook time.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 1 pound red lentils, rinsed
- 1/2 yellow onion, finely chopped
- 2 tablespoons grapeseed oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chopped garlic
- 1/2 teaspoon Kosher salt
- 3 1/2 cups vegetable stock
LEVEL 2 (BOTTOM LAYER OF RACK)
- 1 large bunch kale, stems removed, leaves torn into pieces
- 1 1/2 tablespoons grapeseed oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
- 6–8 plant-based sausages
- 1 tablespoon grapeseed oil
TOPPINGS (optional)
- Olive oil
- Red pepper flakes
- Sea salt
- Lemon wedges
Utensils
- Deluxe Reversible Rack (Both Layers)
- Ninja® Multi-Purpose Pan or 8-inch round baking pan
-
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
-
Step 2
Place all Level 2 ingredients in a large bowl and toss until evenly coated. Place the kale in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
-
Step 3
Slide the Deluxe Layer through the lower layer’s handles. Coat the plant-based sausages with the oil, then place the sausages on the Deluxe Layer.
-
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 340°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
-
Step 5
When cooking is complete, carefully remove entire rack with the plant-based sausages and pan.
-
Step 6
Stir the lentils and serve with the sausages and kale. Garnish with olive oil, red pepper flakes, sea salt, and lemon wedges, if desired.
