Crunchy Lentils

Thanks to Molly Chester for the method.

Here’s how to Toast lentils for salads or snacks.

                This process only works with  green or black lentils. The other types of lentils will turn to mush.

• Rinse 1 -1/4 cups of green  or black lentils.  Make sure to clean them before cooking, looking for small pebbles or debris.
• Cover with ample water, bring to a boil and immediately turn off the heat.
• Cover and push to the back of the cook top.
• Allow to soak for 2 hours.

Preheat oven to 350º

After the lentils have soaked:

1. Drain and rinse in cold water
2. Check to see how soft they are.  Keep in mind that they’ll still get more cooking.
3. Put them back in a pot with fresh, cold water to cover, 3-4 bay leaves and 1 Tb sea salt.
4. Bring to a boil, then simmer for 3 minutes.
5. Check to see if they’re done….no crunchy part in the middle at this stage.

Your goal is to cook them through but NOT turn them to mush.

Drain and rinse in cold water to stop the cooking process.  I laid them out on a tea towel on top of my large baking sheet pan to absorb the last of the liquid.

Once drained and dry toss with

• ¼ cup olive oil
• ½ tsp sea salt
• Mixed seasoning -- I used 1 Tb of a Japanese seasoning called Nanami Togarashi.  It’s full of flavor from dried peppers to black sesame seeds and citrus flavors. You don’t need to use this item…it’s just an option. You might already have a favorite mixed seasoning in your kitchen.

Spread out on a baking tray

Bake for 20-25 min. until crispy. 

KEEP AND EYE ON THEM AND CHECK EVERY 4 MIN AFTER THE FIRST 15 MINUTES BECAUSE EVERY OVEN IS DIFFERENT.

I use the convection fan for even cooking.

Allow the lentils to cool before using them on a salad.

Once cool you can store them in a tight container to use throughout the week as a snack or salad topper.  When using them on a salad, toss the lentils on top at the last minute so they keep their crisp or just put them in a  bowl on the table for custom sprinkling.

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