2cups(500 mL) cooked or canned green lentils,drained & rinsed (see notes)
2tsp(10 mL) canola oil
1/2tsp(2 mL) freshly ground pepper
1lime,zest & juice
salt,to taste
Directions
Preheat oven to 375°F (190°C). Position rack in middle of oven.
Dry lentils with a clean towel and put in a medium mixing bowl. The more you dry, the less time in the oven.
Add oil to lentils and toss to coat. Add black pepper, lime zest and salt and coat evenly.
Spread seasoned lentils on a parchment-lined baking sheet and roast in oven for 25-30 minutes until dry and crisp, stirring once halfway through.
Cool on tray slightly, then sprinkle with 1 tsp (5 mL) lime juice (or more to taste), toss and serve immediately. Once completely cooled, store in an airtight container. Enjoy!
Notes
A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. To cook up a batch of whole, dry lentils, check out our website for more info!
The lentils can be roasted up to 1 day ahead. Make sure you cool completely and store in an airtight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400°F (200°C) for ultimate crispness.
2cups(500 mL) cooked or canned green lentils, (drained & rinsed (see notes))
2tsp(10 mL) canola oil
1/2tsp(2 mL) freshly ground pepper
1lime, (zest & juice)
salt, (to taste)
1
Preheat oven to 375°F (190°C). Position rack in middle of oven.
2
Dry lentils with a clean towel and put in a medium mixing bowl. The more you dry, the less time in the oven.
3
Add oil to lentils and toss to coat. Add black pepper, lime zest and salt and coat evenly.
4
Spread seasoned lentils on a parchment-lined baking sheet and roast in oven for 25-30 minutes until dry and crisp, stirring once halfway through.
5
Cool on tray slightly, then sprinkle with 1 tsp (5 mL) lime juice (or more to taste), toss and serve immediately. Once completely cooled, store in an airtight container. Enjoy!
