I have been wanting to try to roast lentils to see if I could make a crunchy snack. We've roasted chick peas and soy beans before, but never lentils. I'm happy to say that this Quirky Kitchen experiment turned out well!
They have a crunchy, nutty taste. I used taco seasoning to season mine. I had half a packet left over from when I made guacamole. They take a little time to make, but if you have other things to do in the kitchen, it's okay. You can find lentils in your local grocery store or on Amazon in bulk: Bob's Red Mill Lentils Beans, 27-ounce (Pack of 4)
1 1/2 cups dry lentils
1 beef bouillon cube
half packet taco seasoning (about 2 tsp)
Bring water, bouillon cube and dry lentils to a boil in a medium saucepan. Turn down to low and cover with a lid with the lid slightly ajar. Simmer for 15 minutes. Drain lentils in a colander and run cold water over them. Place paper towels on top and put a plate with something heavy on it to help remove some of the water. Preheat oven to 375. After the lentils drain for about five minutes, place them on a cooking stone or shallow baking pan in a thin, even layer. Spray with cooking spray and sprinkle with taco seasoning.
Roast for 40 minutes to 1 hour, flipping, mixing and pushing back into the thin layer every 10 minutes. I probably could have taken mine out at 50 minutes. I was just trying to make sure they were crunchy. I bake mine on a cooking stone, so the lentils might cook a lot faster on a metal cooking pan. Start watching them around a half hour to make sure they're not getting crunchier than you like.
Three out of four kids liked these and got more than one serving, and three out of four adults liked them. I'm going to experiment with different seasonings, too.
We put the leftovers in a covered container and they were still crunchy in the morning.
Have you ever tried to roast lentils?
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