by These roasted Crispy Lentils for Salad, Snacks & More are the perfect topping to easily boost the flavor, protein AND fiber of any dish! They take 20 minutes to make using canned lentils and are the perfect meal prep snack when you want something savory and healthy!
As a Registered Dietitian, I’m always looking for sneaky ways to add more protein and fiber in, and these roasted lentils totally check all of the boxes. As in, they add 9 grams of protein and 5 grams of protein per serving without even trying!
Like all of my healthy bean and legume recipes, they’re simple, budget-friendly, and a satisfying, flavorful bite you can throw on salads, soups, grain bowls, or snack on straight off the pan! Personally, I absolutely love adding them on top of my 20-Minute Pumpkin Curry Soup for a protein-packed crunch that pairs perfectly with the silky smooth soup!
We coat the drained and rinsed canned lentils in garlic powder and dried paprika to make them super flavorful, so you actually WANT to eat more beans. And just like my Chili Lime Roasted Chickpeas, you can make them in the air fryer or oven and meal prep them ahead of a busy week!
If you’re looking for the perfect pairing for these meal prep lentils, look no further than my 15-Minute Arugula Strawberry Salad with Poppyseed Dressing! They add the perfect texture, and the salad can be whipped up in the same amount of time it takes to cook the lentils!
Air Fryer or Oven, You Choose!
Luckily, I’ve tested these roasted lentils in both the air fryer and over, and both work perfectly!
They cook faster in the air fryer, but make sure that you line the basket with parchment paper, otherwise the lentils will fall right through the slots. Unfortunately, I had to learn that one the hard way!
If you’re cooking them in the air fryer, I recommend cooking at 400 F for 10-15 minutes, or until they’re lightly golden brown and crispy, shaking the air fryer basket halfway through!
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Dietitian-Approved Recipe Testing Notes!
I seriously can’t get enough of these oven roasted lentils, so luckily I’ve tested them many times and here are some of my top tips!
- If you want extra crispy lentils, try patting them dry before you add the oil and seasoning, this will make the seasonings stick to them better and make them extra crunchy!
- I tested a few different amounts of oil and one tablespoon was the sweet spot for getting the lentils crispy but not soggy. If you don’t typically measure out your oil, I recommend that you do for this recipe!
- Whatever you do, don’t crowd the pan! Leaving enough space between the lentils makes sure they actually roast rather than steam.
- Last but definitely not least, the roasted lentils will crisp up as they cool, so as hard as it is, try to resist eating them straight from the oven!
Let’s Make Some Crispy Lentils!
Crispy Lentils for Salad, Snacks & More!
Ingredients
- 540 ml canned lentils, drained and rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika, smoked paprika is also delicious!
- 1/2 tsp salt
Equipment
- large sheet pan
Instructions
- Preheat the oven to 450 F. Line a large baking sheet with parchment paper.
- Add the drained and rinsed lentils to a large bowl, drizzle the olive oil over top, and add the garlic powder, paprika and salt. Stir well until the lentils are evenly coated in the seasoning mix.
- Spread the lentils evenly on a baking sheet and roast for 15-20 minutes or until the lentils are lightly golden brown and crispy, flipping half way through.
- Let cool on the baking sheet to crisp up more and enjoy!
Can I use the lentils that come in the plastic from traders joes ? They are usually where the produce is?
Hi Gabrielle, as long as the lentils are pre-cooked like canned lentils are, then yes! If they’re raw lentils, you’ll have to boil them first before roasting.
Thank you so much fortunately they are steamed yeyyyyyy
Awesome!! Let me know how you like the recipe 🙂