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Wednesday
Jan022013

crunchy roasted lentils

Happpppy New Year!!

Let’s jump right in.  No resolutions.  No recaps.  No recipe lists. 

The only thing you’ll find here is the beginning of the most delicious year yet.  You ready?

crunchy roasted lentils // edible perspective

It all starts with this new snack.

I’m obsessed in a dangerous way. Dangerous, because I can now eat a cupful of lentils faster than you can say cupful of lentils.  Do you know how much fiber is in a cupful of lentils?  Ha.

crunchy roasted lentils // edible perspective

Remember how you were obsessed with roasting chickpeas last year?

Well that was so 2012.

2013 is about the lentils. 

For 3 good reasons:

  • soaking before cooking is not required
  • they cook in less than 30 minutes
  • in 1 cup of cooked lentils: 16g fiber // 18g protein // 37% daily iron //230 cals

See my point?

I discovered lentils roast and become extremely crunchy just two days ago.  I had a 32oz jar packed FULL of assorted cooked beans + lentils from a 13 bean soup mix.  I cooked the beans but never got around to making the soup.  Between 2 days gone over Christmas, a few days playing in the snow, and New Years, the jar of beans went neglected.  I couldn’t bare to throw them away, so in the oven they went.

And they came out crunchy.  Every type of bean was c-r-u-n-c-h-y!!  And addicting.  Making them the most nutrient dense snack ever.  They are my favorite new salad topping but are also perfect tossed straight into your mouth.  I imagine the kiddos will like these too!

crunchy roasted lentils // edible perspective

Print this!

Crunchy Roasted Lentils

garlic salt + pepper: your new favorite salty snack

  • 2 cups cooked lentils (not red)
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon garlic granules
  • 1/2 – 3/4 teaspoon salt + pepper

cinnamon: lightly sweetened and a great topping on a fruit/nut/kale salad

  • 2 cups cooked lentils (not red)
  • 4 teaspoons coconut sugar/sucanat/pure cane sugar
  • 1 tablespoon extra virgin coconut oil, melted
  • 1 1/2 – 2  teaspoons cinnamon
  • pinch of salt
  1. Preheat your oven to 400*F and line a baking sheet with parchment paper.
  2. Place the lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making).  Canned or freshly prepared lentils will both work.
  3. Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy.  Watch closely towards the end so they don’t burn.
  4. Taste, then add more salt/pepper or cinnamon/sugar (if needed) and toss to coat.
  5. Let cool and eat.  Store in an airtight container at room temperature once cooled.

To prepare raw lentils: 1 cup dry lentils = approx. 2 cups cooked

  • Pour 1 cup of uncooked lentils (black, brown, French) on your counter or cutting board and sift through for any debris (small rocks, etc.).  Place in a strainer and rinse, then place in a pot and cover with water by about 2 inches.  Turn heat to medium-high and leave uncovered.  Once boiling, reduce heat to medium and let cook for 18-25min until just tender.  Stir occasionally.  Add more water to the pot if needed.  Rinse well with cold water after cooking and drain.  *I also like to add a 2-inch piece of kombu while cooking and discard once they’re done. 

crunchy roasted lentils // edible perspective

Head on over to my Facebook page to see what we were up to last week!

Ashley

Reader Comments (31)

One of my all time favorite snacks is roasted chickpeas but this I have to try ASAP!
Happy New Year! Loving the lentil experiment, i'm big into beans and lentils at the moment too (lots of Indian inspired dishes coming out of my kitchen) but I've never considered roasting them before...intriguing :-)
January 3, 2013 | Unregistered Commenterjo @ including cake
This sounds like such a great snack to have on hand, perfect for a new year that's full of good intentions!
January 3, 2013 | Unregistered CommenterKathryn
I really need to play more with lentils. For some reason, I never think about them, but they are always so tasty, inexpensive, and versatile!
January 3, 2013 | Unregistered CommenterLauren
I KNEW that what those were when I saw the picture on your twitter feed! Can't wait to try these little crunchy things!
January 3, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
I love this! I've tried roasted chickpeas before, but never lentils. Makes a great snack.
I am soooo in. These will be such a good addition to our already established bean-eating-habit!
January 3, 2013 | Unregistered CommenterKatie
Wow, aren't those discoveries the best? When you least expect to find something awesome, you discover a whole new avenue to snacking! I discovered that you can add lentils to granola and trail mix last year but never thought to just eat them plain. Smart, very smart you are!
Super jealous I didn't think of this! Super smart Ashley! I am always anemic and I am psyched to have a new way to scarf down lentils! Thanks! :)
January 3, 2013 | Unregistered CommenterSarah Garstka
What a creative idea! How and for how long do you recommend storing these?
January 3, 2013 | Unregistered CommenterErin
This reminds me of Katie's black beans and I love it! Going to add these to my to-make list, such a great snack idea. :)
Roasted chickpeas are actually on my "cooking bucket list" of things I've always wanted to make, but I might just skip on right past them and make these instead! Love lentils!
January 3, 2013 | Unregistered CommenterKatie @ Blonde Ambition
This is such a perfect idea, especially as a salad topping! A great way to get away from the traditional stodge of lentil soups etc and toward a bright and crunchy vegetable-legume combination.
January 3, 2013 | Unregistered CommenterEileen
What a great snack! I have five pounds of beluga lentils I'm never going to get through before we leave, but I'm thinking it won't be a problem with this recipe on hand. Can't wait to try.

And can't wait to seeeee yoooooooou in 2013!
January 3, 2013 | Unregistered CommenterAshlae
Awesome snack today! Savory and crunchy. Btw-- addicted to to mocha almond butter. Thank you.
January 3, 2013 | Unregistered CommenterLeslie
Oh my goodness, crunchy lentils?! I can't wait to try these!
absolute genius. that is all. going to buy pounds of lentils now.
These sound so tasty! What a wonderful idea! Though they sound slightly addicting... (but perhaps I'm ready for a new addiction!). Happy 2013!
January 3, 2013 | Unregistered CommenterSonja
Wait - I JUSTroasted chickpeas for the first time! I can't keep up! What type of beans were in the mix?
January 3, 2013 | Unregistered CommenterSharla
@Erin - I'm not sure exactly, since I just made them on Wednesday. I would guess 3-4 days, possibly longer in the fridge. On day 2 they are just as tasty and crunchy!

@Jo - Happy New Year to you as well!

@Ashlae - Problem solved. And, ditto!!

@Leslie - Thanks for letting me know! I'm savoring every single spoonful of the almond butter. ;)

@Sonja - Totally addicting. Good luck! ;) Happy 2013!

@Sharla - It was a dry bean mix from Bob's Red Mill. Such a fun variety of beans!
January 3, 2013 | Registered CommenterAshley
What a great snack! I have a big jar of lentils waiting to be used, so this is perfect! I can think of so many ways to use these too - on top of a salad or a bowl of soup, in trail mix, in granola ...
January 4, 2013 | Unregistered CommenterKerry
Crunchy?!?!? I'm so, so, so, so, so, so in.
OMG! Those sweet and crunchy lentils are delicious! Awesome idea, Ashley!
January 6, 2013 | Unregistered CommenterSophie
mmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!
January 7, 2013 | Unregistered Commenterkelsey
I made these yesterday. I tried some garlic and curry seasoning... haven't stopped eating them since. They're amazing. Thanks!
January 7, 2013 | Unregistered CommenterSarah
I am so in love with this idea and cannot WAIT to try this!
January 8, 2013 | Unregistered Commentersheena
Hi There :-)
Just curious why Red lentils won't work? I think that's the only kind I have in the cupboard. lol. Thanks!
January 9, 2013 | Unregistered CommenterAlicia
Love this idea, Ashley! The lentils remind me of roasted chickpeas. Bet they are so tasty.
January 15, 2013 | Unregistered CommenterCookie and Kate
@Sarah - So glad to hear! I definitely want to try curry seasonings with these!

@Sheena - Hope you love them!

@Alicia - Sorry for the delay in responding. I'm not sure why your comment just came through now. Red lentils break down during the cooking process and become very soft. They don't hold their shape at all, so they wouldn't be able to crisp in the oven.

@Kate - They are similar but even crunchier! I can't wait to experiment with more flavors.
January 15, 2013 | Registered CommenterAshley
Love these! I overcooked a bit but still delicious! Was wondering what to do with all those cans of lentils in my cupboard...now I know. Will be making these often!
July 7, 2013 | Unregistered CommenterWinnie
Whoa. I've yet to give my two-year old roasted chickpeas because of the choking risk. But roasted lentils? It's so happening! Thanks for sharing :)
August 8, 2014 | Unregistered CommenterNicole

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