Roasted Lentils

• 份量: 3
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

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

步骤

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.

Or use pressure cooker 20 minutes on Max (15psi), natural release 20 minutes.

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.

备注

• 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