In the last few months, I’ve made my crunchy roasted chickpeas time and time again.
Then I wondered: could I create the same effect with other beans?
The answer? Heck yeah!
These roasted lentils are perfect for snacking. You’ll keep reaching for more, and you should – because they’re full of fibre and a great array of vitamins and minerals (including iron and folate, which help us prevent anemia).
You can flavour these with whatever spices you fancy. I know I’ll continue to play around with different combinations – I’m even thinking of mixing up a few different kinds of beans and making a crunchy ‘trail mix’ of sorts. Woot! Yep, these are the things that excite me. It’s sad, really.
Oh, and you’ll probably want to double the quantities below – I only made a small amount since I wasn’t sure how they’d turn out. Now that I know they’re fantastic, I’ll bake a larger portion next time around.
- ½ cup green lentils, soaked (this improves their digestibility)
- 1 heaping tsp curry powder
- ¼-1/2 tsp salt
- 1 tsp olive oil
- Drain and rinse the soaked lentils, then add them to a pot of fresh water. Bring to a boil, then simmer for about 20 minutes, or until the lentils are tender. Drain and rinse again.
- Preheat the oven to 325 degrees F. Place the lentils into a small bowl, then add the curry powder, salt and olive oil. Mix well, then dump them onto a parchment-lined baking sheet.
- Bake for about 30 minutes, or until the lentils are dry and crunchy.