Maria Luiza ☆♤
Region: BR
Wednesday 01 July 2026 18:24:41 GMT
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![🫘 PSA You can roast more than just chickpeas! So for any of you who have said you dislike chickpeas (in my chickpea posts), okay, why not try lentils! And personally, I think they get even crunchier than the typical chickpea recipe. 😌 #lentils #plantbasedrecipes #EasyRecipe . the why and how info ✅ lentils have more protein than chickpeas (18g protein per cup cooked for lentils vs 14g for chickpeas) ✅ to make this recipe quick, use canned lentils (yes they exist) ✅ for really good crisp make sure to use small lentil varieties and dry them well before using ✅ use these roasted gems as a high protein snack or top over bowls and salads . 3/4 cup dry French lentils or small brown lentils or 1, 15 oz can French lentils or small brown lentils, drained and rinsed 1/2 vegetable bouillon cube (use only if cooking lentils from scratch, not needed for canned lentils) 1 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp onion powder Kosher salt . [[also on the bl og in profile with more details and tips]] . If using dry lentils, cook according to package instructions. If using canned lentils, place the drained lentils on a clean kitchen towel and carefully pat dry to remove excess moisture. . Preheat oven to 425F. Transfer the lentils to a parchment lined baking tray then add the oil, garlic powder, onion powder and a generous pinch of salt. Toss the lentils to coat evenly in the mixture then spread the lentils out in a single layer. . Place the lentils in the oven on the middle rack and bake for 15 minutes. Give the lentils a toss, spreading them back in an even layer then roast for an additional 5-8 minutes until crispy. . After removing from the oven, allow the lentils to completely cool then use as desired.](/video/cover/7372008904366279982.webp)
