Roasted Lentils

• porcijos: 3
• aktyvus laikas: 20 minutes
• bendras laikas: 1 hour

Ingredientai

3/4 cup dry French lentils or small brown lentils or 1, 15 oz can French lentils or small brown lentils, drained and rinsed

1/2 vegetable bouillon cube (only if cooking lentils from dry)

1 Tbsp avocado oil

½ tsp garlic powder

½ tsp onion powder

Kosher salt

Nurodymai

Cook dry lentils: Place in a saucepan with a bouillon cube and 2 1/2 cups water. Bring the pot to a boil, then reduce to a simmer and cook for about 15-17 minutes or until the lentils are tender and cooked through. Drain off any remaining liquid and allow to cool.

If using canned lentils, place the drained lentils on a clean kitchen towel and carefully pat dry to remove excess moisture.

Preheat the oven to 220°C/425°F.

Toss the lentils to coat evenly with the oil, garlic powder, onion powder, and a generous pinch of salt.

Transfer the lentils to a parchment lined baking tray, then spread the lentils out in a single layer.

Bake: Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy.

Let cool completely after removing from the oven, then use as desired.

Pastabos

• lentils have more protein than chickpeas (18g protein per cup cooked for lentils vs 14g for chickpeas)

• to make this recipe quick, use canned lentils (yes they exist)

• for really good crisp make sure to use small lentil varieties and dry them well before using

• use these roasted gems as a high protein snack or top over bowls and salads