Crispy Roasted Lentils are easy and inexpensive to make. Add them to your snaking menu and celebrate this mazing Canadian crop!
Looking for something different to snack on I hit the cupboard in search of potential said snack. I had such good success with the crispy maple red lentils I thought I would try my hand at a savory version. But looking for something with a bit more bite I decide to go with green lentils.
Wanting a good hit of flavor I started thinking I wanted garlic involved. Pure garlic is fantastic but it doesn’t always agree with me. Not true of roasted garlic.
To roast garlic turn the oven to 350 degrees. Grab a sheet of foil large enough to wrap 2 -3 heads of garlic. Trim the bottom end of the bulbs of garlic just exposing the inside of the cloves. Season with salt and pepper and drizzle with oil. Wrap and pop the bundle into the oven.
Now to get some lentils cooking. Just place some in a pot and cover with water. Bring to a boil then turn down and simmer. Start checking for doneness after 20 minutes. You want them to have a bit of bite, not completely soft. Once they are at that point put them into a colander and rinse with cold water to stop the cooking process.
Get a large cookie sheet covered with either parchment paper to foil. Set aside.
Check the garlic after 40 minutes, it should have a nice toasted appearance. Remove from the oven and drizzle the oil from the package over the lentils. Stir well to coat.
Turn up the oven to 400 degrees.
Take a head of garlic, careful, it will be hot. I used a double layer of paper towel to hold it. Now give it a bit of a squeeze and rub the entire surface of the cookie sheet coating it with the roasted garlic.
Save the other two heads for another use, I like it in hummus.
Spread the lentils out on the cookie sheet. Roast in the oven for up to 40 minutes stirring occasionally.
Store in a cover jar. They are ready for snacking, adding to salads or adding to any dish that could use a bit of crunch.