Step 1

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.

Step 2

Preheat the oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer.

Step 3

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.

Step 4

After removing from the oven, allow the lentils to completely cool then use as desired.