1x14 oz (400 g) tin lentils, drained and rinsed(most varieties will do, see notes for dried)
Pinch of salt
¼teaspoongarlic powder(or ½ teaspoon for a stronger flavour)
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Preheat the oven to 160°C (320°F).
Once the lentils have been drained and rinsed, spread these out on a paper towel and gently pat dry to remove excess water.
Drizzle the oil over a baking sheet then add the lentils. Sprinkle with salt and shake around to create an even layer. Roast in the oven for 20 minutes, giving the pan a shake every now and then.
After 20 minutes, remove from the oven and sprinkle over the chilli powder and garlic powder. Shake to coat the lentils evenly and then return to the oven for another 10-15 minutes or until the lentils are slightly crispy but not overcooked.
Once crispy, remove from the oven and allow to cool slightly before serving.
Lentil variety: When it comes to roasting, you could go for green lentils (as I did), brown lentils, black lentils, Puy lentils etc. Don't use red lentils as these will turn mushy when pre-cooked.Dried lentils: Tinned lentils are already pre-cooked. If using dried lentils, rinse and simmer in plenty of water for 15-30 minutes or until soft (cooking times will vary depending on the variety).Amount: This recipe is based on one tin of lentils, but you can easily scale it up and use larger/additional baking sheets.Keep it simple: For an ultra-simple take on roasted lentils, skip the extra seasoning and just use oil and salt.Oven temperature: If the lentils are taking a while to crisp up, increase the oven temperature slightly but be careful not to overcook.Other flavours: You could also use spices such as ground cumin, coriander, or smoked paprika.Storage: Once they've cooled down, you can store the lentils in an airtight container at room temperature for several days and even up to a week.If you liked this recipe, you might also enjoy: