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Savory Crispy Lentils and Pepitas

by:
June 11, 2018
5
1 Ratings
Photo by James Ransom
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 1 1/2 cups
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

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Ingredients
  • 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
Directions
  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.
Tags:
This Recipe is Featured In:

Give Your Lentils a Roasty, Toasty, Snackity Life

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3 Reviews

Write a Review
Kari M. January 18, 2019
These are amazing! I also let them roast for about 40-50 minutes to really get them crunchy. Delish!!
mj June 14, 2018
Oh my goodness, this was wonderful! A small disclaimer-I am a "conceptual cook", meaning I tend to follow the idea of a recipe, and I measure nothing unless I am baking. I am a huge fan of roasted chickpeas, so this one caught my eye. I cooked the lentils in some homemade chicken stock, threw in the olive oil, some sriracha, salt and garlic powder. I omitted the pumpkin seeds because I did not have any. I will say mine took a lot longer in the oven-I did about 15 minutes @375, stirring once. then I turned the oven down to about 320. The total cooking time was somewhere around 40/45 minutes. It is totally worth it. So tasty. I can imagine using these crispy gems in green salads, pasta salads, just dumping in my mouth! My new favorite crunchy snack!
CoffeeAndBaconYum November 19, 2020
How do you your chickpeas? Mine keep coming out too hard.