Savory Crispy Lentils and Pepitas

June 11, 2018
Photo by James Ransom
Author Notes

From Jodi Moreno’s More with Less Cookbook: “Since I prefer to reach for savory things when I want a snack, I keep this mix around (in lieu of, say, granola), so that I have something crunchy, nutritious, and satisfying to munch on when the mood strikes. This easy-to-make mix also serves as a wonderful topping for soups, salads, or even roasted vegetables." —Food52

Test Kitchen Notes

Featured in: Give Your Lentils a Roasty, Toasty, Snackity Life —The Editors

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 1 1/2 cups
  • 1 cup cooked black or green lentils
  • 1/2 cup pepitas (pumpkin seeds)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
In This Recipe
  1. Preheat the oven to 375° F.
  2. Put the lentils and pepitas on a baking sheet, add the olive oil, paprika, garlic powder, salt, and pepper to taste, and toss to coat. Spread them out evenly on the baking sheet.
  3. Roast for 10 minutes, give them a shake and stir, and roast for another 10 minutes, or until everything is crunchy and crispy.
  4. Enjoy warm out of the oven, or transfer to an airtight container, where it will keep on the counter for about 2 weeks.

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