Swap roasted crispy lentils for nuts topping salads or as a snack for a satisfying crunch
A friend with nut allergies was sighing the other day; wishing there was a way to get the crunch and flavor profile of a nut without, well, the nut . This got me to thinking. What foods possess that crunch and nutty profile? Lentils, chick peas, and water chestnuts came to mind; as did nutty cheeses such as Manchego, Petit Basque, and Parmesan
I dove into lentils. Affordable, delicious, great protein source, and, in my opinion, super-cute. Start with firmly-cooked French or Beluga lentils, bake, then toss with your favorite spices. These slightly addictive crispy morsels stand in nicely for walnuts, and do not disappoint.
CRISPY LENTILS
Ingredients
2 cups Cooked (al dente) French or Beluga lentils
2 Tablespoons Olive oil
Sea salt, to taste
Directions
Preheat oven to 375°F
1. Spread cooked lentils out in a thin layer on a sheet tray lined with paper towels. Gently blot the top dry as well.
2. Once the lentils have dried, toss them in a medium bowl with olive oil and salt.
3. Spread lentils out in a thin layer onto a parchment-lined baking sheet.
4. Bake for 15 minutes, take out, and give the baking sheet a shake to loosen the lentils up. Bake another 10-15 minutes, until they have crisped nicely.
5. Cool and store in an airtight container at room temperature.
Pro Tips: Make sure your cooked lentils are firm to the touch, and not too soft. French or de Puy lentils, and black beluga lentils are the firmest and best to use for this recipe.
These can easily be seasoned with any spices you like. Add seasonings when the lentils have just finished baking (bonus points for warming them in a pan before adding).
Spice suggestions: Garlic powder, onion powder, cumin, coriander, chili powder, oregano, smoked paprika, curry powder - you get the picture.
Crispy lentils make a great substitute for nuts in salads for those with nut allergies.