Crispy roasted lentils

A protein-packed garnish or snack!

I love sprinkling these crunchy treats on all sorts of dishes such as soups, salads and casseroles – I sometime even make a cinnamon-ginger version to top my morning oats. It’s easy to switch up the flavour profile to make it sweeter or more savoury, depending on your tastes or intended usage (chili-garlic would be a great combination, for example).

Ingredients

  • 2 cups (500 mL) uncooked lentils (all kinds are suitable including red, brown, black and Puy)
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 mL) each salt, pepper, cumin and paprika

Method

  • Place lentils in a sieve and run your clean fingers through them, removing any stones or debris you see. Rinse them thoroughly under cold running water.
  • Place the rinsed lentils in a medium saucepan and add just enough cold water to cover the lentils by about 2 inches (5 cm).
  • Bring the pot to a boil then cover and reduce heat to low (or just enough to maintain a simmer). Cook for about 25 minutes, stirring occasionally, until they are tender but still holding their shape (i.e. not mushy).
  • Transfer the cooked lentils back to the sieve and rinse with cold running water. Allow to drain well then spread the lentils out on a clean kitchen towel (or paper towel) and let air dry for at least 15 minutes.
  • Heat oven to 300F degrees.
  • Put the cooked lentils in big bowl, coat them with olive oil, and seasonings. Line the baking sheet with a parchment paper, spread the lentils and roast in the oven for 30-40 minutes until they are crunchy. Give them a stir every 10 minutes during roasting.
  • Take the pan out of the oven and let the lentils cool. Taste for seasoning and add a bit more if needed.
  • Store in an airtight container at room temperature for up to two weeks.

Makes 2 cups (500 mL).

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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