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?

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.

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!

Print this!

Crunchy Roasted Lentils

vegan, gluten-free // yields ~2 cups

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 – 2teaspoons 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. 

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