Roasted lentils
Crispy, crunchy, and packed with protein, these roasted lentils are the ultimate snack or soup and salad topper—easy, delicious, versatile, and totally addictive!
Servings 4
Ingredients
- ¾ cup (150 g) dry brown lentils or 1 (15 oz) can lentils, drained and rinsed
- 1 Tbsp oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
Instructions
Step 1: Cook The Lentils
- If you're cooking lentils from dry, keep reading. If you're using canned lentils, skip to the next step.
- Rinse and sort through the lentils (¾ cup/150 g), removing any debris.
- Bring a saucepan of 2 ¼ cups (520 ml) of water (with a little salt or vegetable bouillon powder) to a boil.
- Add lentils, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but NOT mushy.
Step 2: Season them
- First, drain the lentils and pat them thoroughly dry using a clean kitchen towel.
- Preheat the oven to 380F/190C and line a baking tray with parchment paper.
- Spread the lentils across the tray, add the oil and seasonings, and toss to coat evenly.
Step 3: Roast the Lentils
- Spread the lentils in a single layer on the baking sheet and bake for 15 minutes, stir/flip, then return to the oven for 10-15 minutes, until crispy.
- Let the roasted lentils cool completely at room temperature (they become crispier as they cool). Enjoy!
Notes
- For Air Fryer lentils: Spread in a single layer and air fry at 400F/200C for 10-15 minutes, shaking every few minutes, until crispy.
Nutrition Facts
Roasted lentils
Amount per Serving
Calories
161
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.3
g
2
%
Sodium
293
mg
12
%
Potassium
356
mg
10
%
Carbohydrates
22
g
7
%
Fiber
11
g
44
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
137
IU
3
%
Vitamin C
2
mg
2
%
Calcium
22
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.