How to Make Crispy Roasted Lentils
A how to guide for making crispy roasted lentils, a fantastic alternative to roasted chickpeas that actually stay crispy!
I love a good roasted chickpeas, but I will say I much prefer a good roasted lentil instead. Not only do they actually get crispy, but they are a perfect alternative to the humble chickpea in a lot of recipes. Here’s how I go about making these little crispy gems.
Why You’ll Love These Crispy Roasted Lentils
- A great alternative to chickpeas. If you are not a fan of chickpeas, roasting lentils can be a great alternative that can get equally crispy in the oven and work great as a snack or to top different meals with.
- Higher in protein than roasted chickpeas. Per cup, lentils have 18g of protein per cup cooked compared to 14g of protein per cup of cooked chickpeas.
- Easy to customize. Try these lentils out with any seasonings you like. This is a general base recipe, so season how you like depending on the recipe you want to add them to.
Key Ingredients and Substitutions
- Lentils: I recommend using small lentil varieties like small brown lentils, French lentils or beluga (black) lentils. I do not recommend using
- Oil: Since we are roasting at a high heat, I recommend using an oil that has a high smoke point. This is one of the reasons I highly recommend using avocado oil. Added benefit, avocado oil has a lot of the heart healthy fats typically found in olive oil, so it can be a great alternative when you want the heart health benefit with a higher smoke point.
- Seasonings: As this is a basic recipe, I kept the seasonings basic. I like to use onion powder and garlic powder, but you can absolutely change it up based on the recipe you add them to or even based on your own preferences.
How to Make Crispy Roasted Lentils
If using dry lentils, place in a saucepan with a bouillon cube and 2 1/2 cups water. Bring the pot to a boil, then reduce to a simmer and cook for about 15-17 minutes or until the lentils are tender and cooked through. Drain off any remaining liquid and allow to cool. If using canned lentils, place the drained lentils on a clean kitchen towel and carefully pat dry to remove excess moisture.
Preheat the oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer.
Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy.
After removing from the oven, allow the lentils to completely cool then use as desired.
Expert Tips
- Drain and dry your lentils before roasting. Make sure you remove excess moisture by either allowing the lentils to completely drain in a colander for a while or placing the lentils on a clean kitchen towel to carefully pat dry.
- If cooking from scratch, do not overcook your lentils. You do not want your lentils to get mushy as it will make it harder to crisp up in the oven.
- Season however you like. Try these lentils out with different combos of seasonings. This will help make them more fun to eat as a snack or with any meal you wish to add them to.
- If cooking lentils from scratch, cook them in broth. The broth will infuse more flavor into the lentils and make them more enjoyable when baking.
- Make sure you have enough space on your baking tray. You should be able to spread your lentils out into an even single layer, which will help the lentils crisp up better. Overcrowding the pan can cause the lentils to steam, which will make it harder for them to crisp up.
Frequently Asked Questions
Yes! Just make sure to store them properly. First, allow the lentils to fully cool on the tray before transfering to a glass container with a loose fitting lid. Leave at room temperature to allow the lentils to sustain their crunch. I have had these lentils sit on my counter for up to 3 days and still retain their crisp.
Oil is needed to help the lentils roast properly. No oil will result in a dried out lentil that tastes stale. There is a big difference between a stale lentil and crispy lentil.
Use them as a snack or incorporate into meals. If using in meals consider sprinkling them over salads or nourish bowls for a little crunch. They also work really well as a soup topper in place of croutons. I also recommend using them as a replacement in typical roasted chickpea related recipes.
If you are using dry lentils you must cook the lentils until tender before roasting. If you are using canned lentils, you do not need to cook them as they are already cooked before being canned.
More Lentil Recipes to Try
- Roasted Lentils and Carrots with Marinated Onions
- Summer Farro Salad with Crispy Roasted Lentils
- Honeynut Squash Red Lentil Soup
- Summer Lentil Salad with Sumac Yogurt Sauce
- Vegan Kale Caesar Salad Toast
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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How to Make Crispy Roasted Lentils
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A how to guide for making crispy roasted lentils, a fantastic alternative to roasted chickpeas that actually stay crispy!
Ingredients
- 3/4 cup dry French lentils or small brown lentils or 1, 15 oz can French lentils or small brown lentils, drained and rinsed
- 1/2 vegetable bouillon cube (use only if cooking lentils from scratch, not needed for canned lentils)
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt
Instructions
- If using dry lentils, place in a saucepan with a bouillon cube and 2 1/2 cups water. Bring the pot to a boil, then reduce to a simmer and cook for about 15-17 minutes or until the lentils are tender and cooked through. Drain off any remaining liquid and allow to cool. If using canned lentils, place the drained lentils on a clean kitchen towel and carefully pat dry to remove excess moisture.
- Preheat the oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer.
- Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy.
- After removing from the oven, allow the lentils to completely cool then use as desired.
Notes
Drain and dry your lentils before roasting. Make sure you remove excess moisture by either allowing the lentils to completely drain in a colander for a while or placing the lentils on a clean kitchen towel to carefully pat dry. If cooking from scratch, do not overcook your lentils. You do not want your lentils to get mushy as it will make it harder to crisp up in the oven. Season however you like. Try these lentils out with different combos of seasonings. This will help make them more fun to eat as a snack or with any meal you wish to add them to. If cooking lentils from scratch, cook them in broth. The broth will infuse more flavor into the lentils and make them more enjoyable when baking. Make sure you have enough space on your baking tray. You should be able to spread your lentils out into an even single layer, which will help the lentils crisp up better. Overcrowding the pan can cause the lentils to steam, which will make it harder for them to crisp up.
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