Lime & Black Pepper Roasted Lentils
Great on top of salads or soups or as a snack on their own!
- Pulse
- Lentils
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Makes
- 1 cup (250 mL)
Nutrition
- Serving Size 1/4 cup (60 mL)
- Calories 101
- Fat 3 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 14 g
- Fibre 3 g
- Sugars 1 g
- Protein 6 g
- Sodium 228 mg
- Potassium 259 mg
- Folate 122 mcg
- Iron 2 mg
Ingredients
- 1 can (19 oz/540 mL) green lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
- 2 tsp (10 mL) canola oil
- 1/2 tsp (2 mL) freshly ground pepper
- 1 lime, 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!
tips
- 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.
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