Description
Your new favorite snack? Crispy crunchy Oven-Roasted Lentils! Seasoned with savory Moroccan spices, they’re incredibly addicting. Perfect for enjoying as an easy snack or pop of texture sprinkled on salads, soups, and more. The trick to achieving a super crunchy end result is drying the lentils thoroughly before roasting in the oven.
Ingredients
Units
Scale
- 5 cups water, salted
- 1 cup uncooked lentils, rinsed and sorted
- 1 tbsp oil (olive, avocado, etc.)
- 1 1/2 tsp ras el hanout seasoning (or spices of choice)
- 1/2 tsp salt
Instructions
- Cook & drain the lentils. Add salted water to a small pot and bring to a boil before adding in the lentils. Lower the water to a simmer and cook for 15-20 minutes, or until tender and no longer crunchy. Strain out all of the water.
- Pat dry. Arrange the lentils on a plate and cool before patting dry thoroughly using a clean kitchen towel or paper towels. The less moisture left, the crispier the end result.
- Season generously. Transfer the dried cooked lentils to a baking sheet and drizzle with oil. Season generously with ras el hanout (or your preferred spice blend) and salt. Toss to coat.
- Roast. Spread the lentils into a thin layer on the baking sheet and bake the lentils at 425°F for 15-20 minutes, tossing halfway through and removing when until crispy and crunchy. Watch closely as this happens quickly!
