Roasted Lentils
These crunchy oven-roasted lentils are sure to be your new favorite salad topping. Flavorful, crunchy, and full of protein and fiber, these roasted lentils are a must-have to sprinkle on everything!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!
Why make this recipe
The crunchy roasted lentils make a delicious snack or a topping for your rice, grain bowls, or salads, adding fiber and protein with a flavorful crunch.
They’re a great plant-based and gluten-free alternative to croutons.
Ingredients and substitutions
- Green Lentils: You can use any type of lentil, but green ones are a little larger and hold up better during roasting. You can make fresh lentils from dry lentils, use precooked lentils from the refrigerated section, or even canned lentils. (I like to use the precooked ones from Trader Joe’s to make it super quick and easy.)
- Light Olive Oil: or any other neutral-flavored oil. You can also bake them on parchment paper and make them oil-free.
- Salt: for flavor.
- Spices: I like garlic powder, onion powder, and a little cumin, but you can use spices that you want to achieve different flavor profiles. Smoked paprika is also a great choice to give the lentils a little smoky bacon bits flavor.
Helpful tools
- Sheet Pan with an edge to roast the lentils.
How to make roasted lentils
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Boil the lentils in salted water for 16-18 minutes until tender, but not mushy. Then drain and rinse well. Allow them to sit in a colander for about 15 minutes to ensure all the water has drained off, or pat them with a paper towel to remove any excess water. (Or use drained and rinsed canned lentils, or precooked lentils.
Step 2 – Preheat the oven to 375°F
Step 3 – Spread the lentils in an even layer on a baking sheet, then drizzle with 3 tablespoons of olive oil and sprinkle with 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of cumin, and 1/4 teaspoon of salt.
Step 4 – Bake for 10 minutes, then stir the lentils, shake the pan to even them out, and return to the oven for 10 more minutes. Repeat this step again after 10 more minutes of baking, then place them back in the oven for 5-10 more minutes, depending on the desired level of crispiness.
Serve your crispy lentils over salads or grain bowls, or simply eat as a high-fiber, high-protein snack. My favorite way to use them is to sprinkle them over my crunchy kale salad with nutritional yeast salad dressing.
Pro Tips
- Watch the lentils closely towards the end of baking to ensure they don’t burn.
- Feel free to use any spices that you choose to season the lentils. However, you just want a light coating of seasoning, or the spices can burn during baking.
Storage
Refrigerate: These roasted lentils will keep well in a glass jar in the fridge for up to 2 weeks.
If you like these roasted lentils, you have to try my toasted, crunchy quinoa or sautéed chickpea croutons, too.
How to use roasted lentils
Roasted lentils recipe
Oven Roasted Lentils
Ingredients
- 2 cups cooked lentils, (1 1/2 cups dry lentils)
- 3 tablespoons light olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- Boil the lentils in salted water for 16-18 minutes until tender, but not mushy. Then drain and rinse well. Allow them to sit in a colander for about 15 minutes to ensure all the water has drained off, or pat them with a paper towel to remove any excess water. (Or use drained and rinsed canned lentils, or precooked lentils.
- Preheat the oven to 375°F (190°C).
- Spread the lentils in an even layer on a baking sheet, then drizzle with 3 tablespoons of olive oil and sprinkle with 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of cumin, and 1/4 teaspoon of salt.
- Bake for 10 minutes, then stir the lentils, shake the pan to even them out, and return to the oven for 10 more minutes. Repeat this step again after 10 more minutes of baking, then place them back in the oven for 5-10 more minutes, depending on the desired level of crispiness.
Notes
- Watch the lentils closely towards the end of baking to ensure they don’t burn.
- Feel free to use any spices that you choose to season the lentils. However, you just want a light coating of seasoning, or the spices can burn during baking.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
