Crunchy Roasted Red Lentils | Low Fat, THM E

Step 1

Plan ahead! Cover your lentils with about 2 inches of water and let stand overnight (or 8 hours) on your counter. Strain the lentils and give them a good rinse and let drain. I also spread the soaked and drained lentils out on a kitchen towel and press another towel on top to dry the lentils as well as possible.

Step 2

Preheat your oven to 400F and line 2 baking sheets with parchment paper.

Step 3

Put the lentils into a mixing bowl and add oil, stirring well until all the lentils are coated with oil.

Step 4

Add remaining ingredients and mix well.

Step 5

Spread half of the lentils onto each baking sheet, making sure to spread as evenly as possible.

Step 6

Put both baking sheets into your oven (or do one at a time if that works better for your oven) and stir the lentils every 5 minutes or so for about 20 minutes.

Step 7

If you put both baking sheets in at once, you might want to swap them around halfway through the baking time.

Step 8

After 20 minutes (or sooner if they look like they're done) pull out a few lentils, blow on them to cool, and check for crunchiness. They will crunch up more as they cool but you should be able to tell if they need more time or not.

Step 9

Remove from oven and allow to cool completely before storing in an airtight container.

Step 10

These should last for several weeks if baked and stored correctly.