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    Home » Vegan Recipes

    Crispy Oven Roasted Lentils - 5 Ingredients

    Published: Jan 25, 2023 by Tajda Ferko This post may contain affiliate links

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    These 5-ingredient crispy roasted lentils are the perfect healthy snack or salad topper! Simple, packed with plant protein & slightly addictive (you've been warned). Vegan, gluten-free & baked in the oven.

    A bowl of roasted lentils topped with sea salt flakes.
    Jump to:
    • 🌱 Why I Adore This Recipe
    • 🧅 Ingredients
    • 🥄 Equipment
    • ⏲️ Steps
    • 💡 Top Tips
    • ❓FAQ
    • 🍋 Variations
    • 🥗 Serving
    • 📦 Storing 
    • 💌 Similar Recipes
    • 🍴Recipe

    🌱 Why I Adore This Recipe

    • The perfect snack or salad topper
    • Simple ingredients
    • Rich in protein
    • Easy, no-fuss method
    • Customize it to taste
    • Keeps well for days

    Plus, I’ve even got step-by-step photos & fab expert tips.

    🧅 Ingredients

    Let's take a quick look at the ingredients you need.

    Lentils, olive oil, seasoning, salt and pepper on a marble board

    Ingredient Details

    Lentils - Tinned (canned) lentils work best. If you use dry lentils, make sure you don't overcook them.

    Light olive oil - You can substitute it for other cooking oil (such as sunflower, rapeseed, or even sesame oil).

    Smoked paprika - Adds that signature smoky taste. Can be replaced with sweet paprika powder if desired.

    Onion powder or garlic powder - Brings out a sharp, savory flavor.

    Optional - salt flakes or red chili flakes for topping. See below for more variations.

    TIP - I HIGHLY encourage you to use tinned (canned) lentils! This way the recipe takes less time as you don't have to cook the lentils.

    🥄 Equipment

    • Sieve
    • Clean kitchen towel (or tea towel)
    • Baking sheet
    • Baking paper (parchment paper)
    • Airtight container - for storing them (optional)

    ⏲️ Steps

    There are just a few easy steps to this recipe.

    Hint - this is just a quick overview. For detailed instructions & exact ingredients see the recipe card at the bottom.

    A collage of six images showing how to make roasted lentils.
    1. Preheat a fan (convection) oven to 160C / 320F. Use cold water to rinse the canned lentils over a sieve.

    2. Pat dry with a paper towel (or a tea towel) to remove any excess water.

    3. Add lentils to a large bowl. Add the remaining ingredients & give it a good stir.

    4. Taste to see if you're happy with the seasoning. Adjust accordingly.

    5. Transfer to a lined baking sheet.

    6. Bake at 180C / 356F for approx. 30 minutes, stirring every 10 minutes.*

    Remove from the oven and serve (see serving ideas below).

    Sprinkle with salt flakes if desired.

    *Every oven behaves slightly differently. You might need a minute or two longer to achieve the same level of crispiness. Simply give it a try around the 25th-minute mark & adjust the baking time accordingly.

    💡 Top Tips

    Side-by-side comparison of cooked and roasted lentils.
    Lentils before (left) & after baking (right).
    • Before adding oil & seasoning, try to get the lentils as dry as possible.
    • Mix the ingredients in a large bowl, not on a baking tray. This is way simpler and ensures you've mixed it properly.
    • Adjust to taste. You might prefer more/less of a certain spice or want to try different seasoning altogether.
    • Once they're baking, remove the lentils from the oven every 10 mins and give them a stir. Then place them back in the oven (extra tip - turn the baking tray too).

    Want a spicy variation? Sprinkle with cayenne pepper before baking!

    ❓FAQ

    What color lentils work best?

    I've tried this recipe with red, brown & green lentils. They all work well, however, I recommend using green lentils. They retain their shape better.

    Plus, some experts believe green lentils are healthier than other varieties (Source: WebMD).

    What do roasted lentils taste like?

    Crispy, light, savory, salty & a little smokey.

    Can you make this with garbanzo beans (chickpeas) instead?

    Yep! Simply follow the same steps.

    🍋 Variations

    Roasted lentils on a small round plate.

    Don't be afraid to customize this recipe according to your preferences!

    Here are some ways you can experiment with different variations.

    Lemon zest - Adds a fun pop of color & a zesty finish.

    Lime juice - Similar to the above, adds a touch of freshness & acidity.

    Seeds - Sprinkle with sesame or hemp seeds either before or after baking.

    Other seasoning options - Ginger powder, turmeric, ground cumin, or curry powder all work well!

    Don't want any extra seasoning? No problem. Just use oil and lentils.

    🥗 Serving

    A bowl of vegetable couscous salad with a fork in the middle.

    There are so many ways you can eat these crispy lentils.

    • Perfect topper: a great way to boost the protein content of any salad, soup, open sandwich, or nourish bowl.
    • On its own: as a healthy snack at home or on-the-go

    📦 Storing 

    First, let your lentils cool down at room temperature.

    Then transfer them to an airtight container. A Weck jar or plastic/glass Ikea containers work well.

    Store for 2-3 days at room temperature.

    💌 Similar Recipes

    If you enjoy making super simple veggie-based recipes, why not try out my:

    • 10-minute broccoletti side
    • Immersion blender hummus
    • 5-minute green pizza sauce
    • Soft tofu scramble

    That's it - hope you enjoyed this recipe!

    If anything didn’t make sense or if you have any questions, simply leave a comment below.

    Made these roasted lentils? I would appreciate it SO MUCH if you could leave a comment or a star review below. It truly helps me reach more people (and always improves my mood!). 

    🍴Recipe

    Crispy Oven Roasted Lentils - 5 Ingredients

    5 from 3 votes
    These 5-ingredient crispy roasted lentils make the perfect healthy snack or salad topper!
    PRINT PIN RATE
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 2 cups
    Calories: 222kcal
    Author: Tajda Ferko

    EQUIPMENT

    • Sieve
    • Clean kitchen towel (or tea towel)
    • Baking sheet/tray 13x9 inch (33x22 cm)
    • Baking paper (parchment paper)
    • Airtight container - for storing them (optional)

    INGREDIENTS 

    • 1 can (14 oz or 400g) green lentils
    • 1 tablespoon olive oil or other cooking oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon onion powder or garlic powder
    • salt & pepper to taste

    INSTRUCTIONS

    • Preheat a fan (convection) oven to 160C / 320F. Use cold water to rinse the canned lentils over a sieve.
      1 can (14 oz or 400g) green lentils
    • Pat the lentils dry with a paper towel (or a tea towel) to remove any excess water.
    • Don't worry if you've accidentally removed some skins or crushed some lentils when drying them.
    • Add lentils to a large bowl. Add the remaining ingredients & give it a good stir to coat.
      1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon onion powder, salt & pepper
    • Taste to see if you're happy with the seasoning. Adjust accordingly.
    • Transfer & spread out the lentils on a lined baking sheet.
    • Bake for approx. 30 minutes, stirring the lentils every 10 or so minutes.
    • Every oven behaves differently. Yours might take longer or shorter to reach the same level of crispiness.

    Notes

    • You will need one 14 oz (400g) can of lentils. This refers to the ENTIRE weight of the can before the water is drained (equals roughly 8.5 oz/265g when drained).
    • I used a 13x9 inch (33x22 cm) baking tray. You can use the same/bigger baking tray but do not use a smaller one. 
    • I recommend using GREEN, canned lentils. They retain their shape better than other varieties.
    • Before adding oil & seasoning, try to get the lentils as dry as possible.
    • Mix the oil and spices in a large bowl, not on the baking tray. 
    • Adjust seasoning to taste. You might prefer more/less of a certain spice or salt.
    • Want a SPICY variation? Sprinkle with cayenne pepper before baking!
    • To STORE - Transfer the lentils to an airtight container. Store for 2-3 days at room temperature.
    Course: Snack
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian

    Nutrition

    Calories: 222kcal | Carbohydrates: 28g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 522mg | Fiber: 11g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 5mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe?Leave a comment below!

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    5 from 3 votes (3 ratings without comment)

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    Hi there! I'm Tajda (pronounced tide-ah) and I share playful, plant-forward recipes that celebrate simple & joyful cooking.

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