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).
- 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
- 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).