These oven roasted crispy lentils come together so easily in a few simple steps. Perfect as a salad topping, as a snack, or as a part of a bowl, these crispy roasted lentils are such a versatile ingredient that I love having on hand throughout the week.
You only need a few simple pantry staples, and you’ll have these crispy lentils ready in no time! Savory, crunchy, and full of protein, you’ll want to have these roasted lentils on hand all week!
Why You’ll Love This Recipe
- They’re super versatile! You can eat them on their own, add them over salad, add them to a rice bowl, serve them as an appetizer or side, and more! You can even use them as soup garnish!
- It’s a very budget-friendly source of protein. I always buy my lentils in bulk and dried so I can always have them on hand.
- I’m obsessed with how crunchy they are! They’re like my roasted chickpeas but even crunchier since they’re small.
Ingredients You’ll Need
lentils — I use dried lentils and cook them on the stovetop. If you prefer to use canned lentils, feel free to swap them. I recommend using brown lentils or green lentils (I’m using green) and not using red lentils as they’re less likely to hold their shape.
vegetable broth — I cook my dried lentils in vegetable broth for the best flavor! If you are using canned lentils, you can skip this.
oil — I use olive oil but feel free to use a neutral oil of your choice.
seasoning — feel free to play around with your seasoning! I’m using garlic powder, onion powder, and salt, but the options are truly endless.
How to Make Crispy Lentils
- Rinse and drain the green lentils to remove debris. Add the lentils and broth to a small pot and bring to a boil, then simmer for 18 to 20 minutes. Meanwhile, heat the oven to 425°F.
- Once the lentils are cooked through, strain them and gently pat them dry with a paper towel to remove any moisture.
- Add the lentils to a mixing bowl. Add the oil, garlic powder, onion powder, and salt. Toss well to coat.
- Lightly coat a sheet pan with non-stick spray and spread the seasoned lentils in a thin or single layer.
- Roast the lentils for 15 to 20 minutes, making sure to give the lentils a stir at the halfway mark. For even crispier lentils, you can broil them for an additional 2 minutes at the end.
Recipe Tips and Notes
- You can also cook the lentils in an instant pot if you prefer.
- Make sure you dry the lentils well before you roast them. Leftover moisture will make it difficult for the lentils to crisp up in the oven.
- Avoid overcrowding the sheet pan. You can use a larger sheet pan! If they’re crowded, the lentils will steam instead of roasting.
- When cooking on the stovetop, make sure to start testing your lentils at the 18-minute mark. You don’t want to accidentally overcook them in the broth, as it’ll make them difficult to crisp up.
Recipe Variations
Here are some more ideas of how you can season the lentils!
- dried basil or Italian seasoning
- shredded parmesan
- cajun seasoning
- old bay seasoning
- nutritional yeast
- chili powder
- sumac
- everything bagel seasoning
- za’atar seasoning
Make Ahead Tips
- Meal prep: once cooled, store the crispy in an airtight container for up to 4 days in the fridge. You can reheat them in the oven or air fryer or enjoy them cold.
- Freezer: you can make a large batch and freeze them! I recommend freezing them in airtight freezer friendly containers or freezer safe bags in single portions so you don’t have to thaw them all at once when you want to eat some!
Crispy Lentils
Ingredients
- 1 cup dried lentils, (green or brown)
- 3 cups vegetable broth
- 1 tablespoon oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- non-stick spray
Instructions
- Rinse and drain the green lentils to remove debris. Add the lentils and broth to a small pot and bring to a boil, then simmer for 18 to 20 minutes. Meanwhile, heat the oven to 425°F.
- Once the lentils are cooked through, strain them and gently pat them dry with a paper towel to remove any moisture.
- Add the lentils to a mixing bowl. Add the oil, garlic powder, onion powder, and salt. Toss well to coat.
- Lightly coat a sheet pan with non-stick spray and spread the seasoned lentils in a thin or single layer.
- Roast the lentils for 15 to 20 minutes, making sure to give the lentils a stir at the halfway mark. For even crispier lentils, you can broil them for an additional 2 minutes at the end.
Nutrition Per Serving
More Recipes to Try
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