Crunchy Indian Lentil Snack

🥘 Ingredients

• green lentils or brown lentils 0.33 cup
• Kosher
• neutral-flavored oil or olive oil 2 tbsp
• raw almonds or peanuts ½ cup
• raw cashews or more almonds or peanuts ¼ cup
• pepitas ¼ cup
• sesame seeds ¼ cup
• unsweetened coconut chips or flakes ½ cup
• ground cumin 1 tsp
• ground coriander 1 tsp
• Indian red chili powder 0.5-1 tsp
• ground turmeric ¼ tsp
• ground cinnamon ¼ tsp
• organic cane sugar ¼ tsp
• Flaky

1. 1

   Gather: green lentils or brown lentils , Kosher salt and freshly cracked black pepper, neutral-flavored oil or olive oil . For the spiced nut-seed mix: raw almonds or peanuts , raw cashews or more almonds or peanuts , pepitas , sesame seeds , unsweetened coconut chips or flakes , ground cumin , ground coriander , Indian red chili powder , ground turmeric , ground cinnamon , organic cane sugar , Flaky sea salt.
2. 2

   Arrange a rack in the middle of the oven and preheat the oven to 400ºF / 205ºC.
3. 3

   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).
4. 4

   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 .
5. 5

   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.
6. 6

   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.
7. 7

   Remove from the oven and sprinkle with a pinch or two of flaky salt. Once cool, stir again to combine.
8. 8

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