How to Make Crispy Lentils, 3 Different Ways
If you’re a chip lover or someone who typically reaches for salty, savory snacks, you’ll love these crispy lentils infused with three different flavorings: Sweet n’ Spicy, Garlic, and Herb. After you soak a cup of lentils overnight, you’ll simply mix a ⅓ cup of each with the seasonings below, spread it on a baking tray, and bake them until they crisp up.
They’re easy to make and perfect for taking on the go as they last a long time after you’ve made them if you store them in an air-tight container — that is, if you don’t eat them all first!
Read on to learn how to make these crispy, crunchy lentils three different ways from holistic nutritionist Sarah Britton.
crispy lentils Recipe
Crispy Lentil Ingredients
1 cup / 200g green lentils
For Sweet n’ Spicy Crispy Lentils
1 Tbsp. coconut oil
1 Tbsp. pure maple syrup
Cayenne pepper to taste
Flaky sea salt to taste
For Garlic Crispy Lentils
1 Tbsp. coconut oil, melted
1-2 tsp. garlic powder
Flaky sea salt to taste
For Herb Crispy Lentils
1 Tbsp. coconut oil
1 tsp. each rosemary, thyme, and oregano
Flaky sea salt to taste
Directions:
Soak the lentils overnight (or all-day – 8 hours) if possible. Drain and rinse well. Place in a medium saucepan and cover with water. Bring to a boil, reduce heat to simmer, and cook covered until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.
Preheat the oven to 400°F / 200°C.
Toss lentils with desired spices and flavorings (keep in mind that the above amounts are for 1/3 of a batch, so triple the ingredients if you want to use one flavor for an entire batch of lentils).
Spread the lentils evenly in a single layer onto a lined baking sheet and place them in the oven to bake for about 15 minutes. Remove from the oven and stir and bake for another 10-15 minutes until the lentils are crisp. Store cooled lentils in an airtight container at room temperature for up to five days.
Tips for Cooking Crispy Lentils
Soak the lentils overnight to reduce the cook time and make them easier for your body to digest.
If you have a salad spinner, put the lentils in there first to remove the excess water so they crisp up more easily in the oven.
Wait to plate the lentils until they’ve cooled completely so they don’t steam each other and lose their crispness.
RECIPE COURTESY OF SARAH BRITTON
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day”, she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.