Crispy Roasted Lentils (Printable version)

Golden crunchy lentils seasoned with aromatic spices, ready in 40 minutes for snacking or topping.

# What You’ll Need:

01 - 1 cup cooked green or brown lentils, well-drained and patted dry

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon sea salt

04 - 1/2 teaspoon smoked paprika

05 - 1/4 teaspoon ground cumin

06 - 1/4 teaspoon garlic powder

07 - 1/8 teaspoon black pepper

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.

02 - Ensure the cooked lentils are as dry as possible by patting them with a clean towel.

03 - In a bowl, toss the lentils with olive oil, salt, smoked paprika, cumin, garlic powder, and black pepper until evenly coated.

04 - Spread the lentils in a single layer on the prepared baking sheet.

05 - Roast for 25–30 minutes, stirring halfway through, until the lentils are golden and crisp.

06 - Let cool for 10 minutes before serving to maximize crispiness.

01 -

The crunch is seriously addictive, like tiny savory nuts you cannot stop eating
They transform plain salads into something restaurant worthy without much effort

02 -

Any residual moisture on the lentils will translate directly to sogginess, so do not rush the drying step
These crisp up significantly as they cool, so resist the urge to taste test while they are still hot from the oven

03 -

Roast a double batch and store half in the freezer, where they will stay crisp for weeks
If your lentils are not crunchy enough after cooling, return them to the oven for 5 minute increments until they reach your desired texture