---
title: Crunchy Indian Lentil Snack
servings: 10
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/crunchy-indian-lentil-snack
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/crunchy-indian-lentil-snack/hQ6rpaaETmfH9U1UPTIa7/500
prep time: 20 minutes
cook time: 15 minutes
diet: Vegan
nutrition:
  calories: 167 kcal
  fat: 13 g
  carbohydrates: 9 g
  sugar: 1 g
  protein: 6 g
  fiber: 3 g
  sodium: 164 mg
tags: [main, crunchy, indian, lentil, vegan, meal-prep]
---

Gather: @green lentils or brown lentils{0.33%cup}, @Kosher salt and freshly cracked black pepper, @neutral-flavored oil or olive oil{2%tbsp}(divided). For the spiced nut-seed mix: @raw almonds or peanuts{0.5%cup}, @raw cashews or more almonds or peanuts{0.25%cup}, @pepitas{0.25%cup}, @sesame seeds{0.25%cup}, @unsweetened coconut chips or flakes{0.5%cup}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @Indian red chili powder{0.5-1%tsp}(see Note), @ground turmeric{0.25%tsp}, @ground cinnamon{0.25%tsp}, @organic cane sugar{0.25%tsp}, @Flaky sea salt.

Arrange a rack in the middle of the oven and preheat the oven to 400ºF / 205ºC.

Cook the lentils. Bring a medium saucepan of water to a boil. Add the lentils and a few pinches of salt. Adjust the heat to maintain a decent simmer and simmer uncovered for ~{8-10%minutes}, or until the lentils are cooked but still have a bite; the lentils should not be soft. Drain the lentils in a colander. Let them dry out for a while. Once cool, measure out 3/4 cup cooked lentils (this should be the entire or almost the entire amount of cooked lentils).

Roast the lentils. Add the 3/4 cup cooked lentils to a rimmed sheet pan, toss with 1 tbsp oil, and sprinkle with a few pinches of kosher salt and pepper. Spread the lentils out so there’s no overlap. Roast in the oven for ~{12%minutes}.

While the lentils cook/roast, prepare the Spiced Nut-Seed Mix. Chop the almonds and cashews. In a medium bowl, mix together the chopped almonds and cashews, pepitas, sesame seeds, coconut flakes, cumin, coriander, chili powder, turmeric, cinnamon, sugar, 1 tsp kosher salt, and several cracks of pepper. Add in the remaining 1 tbsp oil and toss to coat well.

After 12 minutes, remove the pan from the oven, and shake back and forth to toss the lentils. Add the Spiced Nut-Seed Mix to the lentils and spread out to combine. Return to the oven and roast for ~{3%minutes}, then check to see if the coconut flakes are deeply golden brown and the lentils are crispy. If not, roast for 1 to 2 more minutes, checking every minute to prevent the coconut from burning.

Remove from the oven and sprinkle with a pinch or two of flaky salt. Once cool, stir again to combine.

Store in an airtight container in the fridge for about 3 weeks.

> Use less chili powder for mild heat, more for spicy. You can also substitute with 1/4 tsp cayenne pepper.
> Storage: Store in an airtight container in the fridge for about 3 weeks (since this contains cooked lentils, do not store at room temperature).