Crispy Lentils

Ingredients

• 190 g (1 cup)dried green or brown lentils
• 710 ml (3 cups)vegetable stock
• 15 ml (1 tablespoon)oil
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 1.25 ml (¼ teaspoon)salt
• as needednon-stick cooking spray

Instructions

1. 1

   Cook the lentils

   Rinse and drain the lentils, removing any debris. Put them in a small pan with the stock and bring to the boil, then reduce the heat and simmer for 18–20 minutes. Meanwhile, heat the oven to 220°C (425°F).

2. 2

   Dry the lentils

   When the lentils are cooked through, drain them and gently pat them dry with kitchen paper to remove excess moisture.

3. 3

   Season the lentils

   Put the lentils in a mixing bowl. Add the oil, garlic powder, onion powder and salt, then toss until evenly coated.

4. 4

   Prepare the tray

   Lightly coat a baking tray with non-stick spray and spread the seasoned lentils over it in a thin, preferably single, layer.

5. 5

   Roast until crisp

   Roast for 15–20 minutes, stirring the lentils halfway through. For extra crispness, grill them for a further 2 minutes at the end.

What are crispy lentils?

Lentils are a familiar staple in many cuisines, valued for their earthy flavour and ability to work in everything from soups to salads. This version cooks them until tender, then roasts them with a simple savoury seasoning.

The two-stage method gives the lentils time to soften before the oven dries and crisps their surfaces. They make a useful topping for salads and bowls, or a snack straight from the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 13g protein, 32g carbs, 4g fat.

The lentils provide most of the carbohydrates and protein, while the oil contributes most of the fat. Pair a serving with vegetables and a protein-rich food such as yoghurt or eggs if you want a more rounded meal.

Choosing the lentils

Green or brown lentils: either type works here and should hold its shape after simmering. Check them as they cook, since size and age can affect how quickly they become tender.

Stock: vegetable stock adds savouriness as the lentils simmer. Drain the lentils well afterwards so the seasoning can cling and the oven can crisp them.

Drying matters

Pat dry: removing surface moisture is an important step before adding the oil and spices. Handle the cooked lentils gently so they stay mostly intact.

Single layer: spread the lentils out rather than piling them up. Crowding traps steam and can leave some pieces softer than others.

Seasoning and coating

Oil: a light coating helps the spices adhere and encourages browning in the oven. Toss thoroughly so there are no heavily seasoned patches.

Powders: garlic and onion powder distribute evenly over the small lentils. Add the measured salt with them, then taste once cooked before adding any extra.

Getting the texture right

Stir halfway: turning the lentils during roasting helps expose more surfaces to the heat. Look for browned, crisp edges while keeping in mind that the lentils may firm up a little as they cool.

Optional grilling: the extra 2 minutes under the grill can deepen the crispness, but watch closely because small lentils can darken quickly.

Serving ideas

Salads and bowls: scatter the lentils over leafy salads, grain bowls or roasted vegetables just before serving so they keep their crunch.

As a snack: serve them on their own or alongside a dip. Their savoury seasoning also works well as a crunchy contrast to soft ingredients such as hummus or cooked grains.

Recipe notes & tips

• Rinse the lentils before cooking to remove any loose debris.
• Start checking the lentils at 18 minutes so they do not become too soft.
• Let the lentils drain thoroughly before patting them dry.
• Use a large enough tray to spread the lentils in one layer.
• Stir carefully halfway through roasting to avoid crushing the cooked lentils.
• Keep a close eye on them if using the grill for the final 2 minutes.

Variations

• Smoky seasoning: add a little smoked paprika with the garlic and onion powders.
• Herby finish: toss the roasted lentils with dried herbs after baking.
• Peppery version: add freshly ground black pepper before roasting.
• Spiced batch: add a pinch of cumin for a warmer flavour.
• Salad topper: scatter the lentils over a dressed salad just before serving.

Common mistakes to avoid

• Skipping the rinse: debris can remain among the lentils, so rinse and drain them before cooking.
• Overcooking: very soft lentils can break apart when tossed, so check them from 18 minutes.
• Leaving them wet: excess moisture slows crisping, so drain and pat the lentils dry.
• Crowding the tray: piled lentils can steam rather than roast, so spread them out in a thin layer.
• Forgetting to stir: the lentils may brown unevenly, so turn them halfway through.
• Walking away under the grill: they can darken quickly, so watch them during the extra 2 minutes.

How to store

Cool the lentils completely and store them in an airtight container in the fridge for up to 3 days. They may lose some crispness; re-crisp them in a hot oven for a few minutes before serving.

Frequently asked questions