Barbecue Lentil Crunchies

More sharing options

Share on Twitter

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 121.2

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 3.0 mg
Total Carbs: 21.3 g
Dietary Fiber: 7.9 g
Protein: 9.1 g

View full nutritional breakdown of Barbecue Lentil Crunchies calories by ingredient

Introduction

This recipe is based on the recipe at 28cooks (http://28cooks.blogspot.com/2006/01/lenti
l-crunchies-typically-when-i-cook.html). I've switched the spices to give more of a barbecue flavor. This snack packs a nice punch of fiber and protein, perfect for a hike or day at the park. You can also use left over lentils and skip the boiling step. This recipe is based on the recipe at 28cooks (http://28cooks.blogspot.com/2006/01/lenti
l-crunchies-typically-when-i-cook.html). I've switched the spices to give more of a barbecue flavor. This snack packs a nice punch of fiber and protein, perfect for a hike or day at the park. You can also use left over lentils and skip the boiling step.

Number of Servings: 2

Ingredients

1 c dry lentils (not red)

1 quart water

Cooking spray of your choice (I used pam)

1/4 tsp onion powder

1/4 tsp ground cumin

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/2 tsp brown sugar

Directions

makes 2 1/2-cup servings.

Place water and lentils in a saucepan. Bring to a boil, cover, remove from heat, and let sit for 15 minutes.

Drain and spread out on paper towels to dry. (I let mine sit for about 45 minutes)

Preheat oven to 425*F. Line a cookie sheet with foil. Spray well with cooking spray.

Spread out lentils on sheet and give them a light coating of cooking spray. Bake for 15-20 minutes, until crisp, stirring often.

Combine seasonings and toss with hot lentils.

Cool and store in a airtight container.

Number of Servings: 2

Recipe submitted by SparkPeople user RADIOACTIVEGAN.