Crunchy Roasted Lentils Recipe -GAPS, Whole30, Paleo
Looking for a crunchy, salty snack that supports gut health, this crunchy roasted lentils recipe is for you. Crispy, salty, naturally gluten-free, and liver-supporting, these roasted lentils are a spin on the common roasted chickpeas recipe. They are delicious over a salad, soup, scrambled eggs, or eaten by the handful as a hearty and satisfying snack or side dish. With 3 ingredients, this recipe is simple, easy to make, and very budget friendly
Equipment
- lentils
- preferred fat: avocado oil, grass-fed tallow, ghee, duck fat, grass-fed lard, olive oilsea salt
- stainless steel cooking sheet
- lead-free cooking pot
- chlorine free parchment paper
- freezer and oven safe pyrex
Ingredients
- 2+ cups brown or green lentils
- 2+ tbsp preferred fat )1 tbsp fat per 1 cup lentils avocado oil, grass-fed tallow, ghee, duck fat, grass-fed lard, olive oil
- 1 tsp salt (or to taste)
- 1/2 tesp each preferred seasoning (we like garlic granules, onion granules, smoked paprika)
Instructions
- Soak 1+ cup dry lentils for 12-24 hours in water with a pinch of salt or lemon juice (see details below). Strain, rinse, and boil lentils until soft (about 20 minutes). 1 cup dry lentils yields about 2.5 cups cooked lentils
- After lentils are cooked, or if you are using canned lentils, dry lentils on a towel or baking sheet to remove moisture the best you can.
- Spread lentils on greased cookie sheet, or line a cookie sheet with parchment paper
- Roast lentils in the oven at 350 degrees, about 20 minutes. Remaining moisture will begin evaporating. Shake your pan or stir with a spatula occasionally during cook time.
- Remove lentils from oven and drizzle olive oil, avocado oil, or butter over the lentils. Add salt and preferred seasonings (we love garlic powder, smoked paprika, and sea salt). Mix the lentils around with a spatula to evenly coat the lentils with the fat and seasoning.
- Bake for another 10-15 minutes until lentils become crispy, shaking the pan or stirring to prevent burning
Notes
How to Soak Lentils (For Better Digestion)
- Pour lentils into a glass container, such as pyrex or mason jar, leaving room for the beans to expand. I recommend filling the container about half full.
- Cover the lentils completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged lentils.
- As the lentils soak up water, you may need to add more.
- Allow the lentils to soak for 12-24 hours.
- Strain and rinse the lentils with fresh water.
- You can then boil the lentils until they are soft before roasting them (boil about 20 minutes)