Today I’ve made some roasted lentils. You see, I’m heading off for a weekend of knitting and spinning fun with “my people”. Good times! But we don’t always eat the best things while we are adventuring. It’s not that we go crazy or anything, but I just don’t need to eat crackers and chips when I have the munchies.
…So, today I made some Roasted Lentils. These are full of fiber and will satisfy that need for crunch without providing a lot of unnecessary calories.
They’re very simple to make, although it does take a bit of time unless you have a enough trays to hold them all at once. I only used one tray so I needed to provide for 3 cooking times. But really, that’s no big problem.
Let me show you how.
Start with a pound of dry lentils. The 1st thing you’ll want to do is pour them out and examine them carefully. It’s not uncommon to find tiny pebbles mixed in with dried legumes of any kind. I was lucky today and found them to be free of any unwanted bits.
Rinse well and add them to a large pot along with 6-8 cups of hot water. Simmer for 20 minutes until tender but not mushy.
Drain and return to the pot. Stir in 2 Tbs light oil. I’ve used Coconut Oil today, but Sunflower would be a good choice too.
Now for some flavoring! Mix 2 Tbs salt with 1-2 tsp of Coriander (or spice of your choice) and add it to the lentils, stirring gently, but thoroughly.
Place enough lentils to cover the bottom of a cookie sheet and bake in a pre-heated 375 degree oven for 10 minutes. Stir them around and bake for 10 more minutes. Give them one final stir and bake 5 additional minutes. Dump them into a large tray to cool.
Allow them to cool completely before storing in an air tight container.
Now I have a nice snack to reach for. Try them on salads too!