Crispy Oven Roasted Lentils - 5 Ingredients

These 5-ingredient crispy roasted lentils make the perfect healthy snack or salad topper!

Course Snack

Cuisine Vegan

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 222kcal

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.

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.