This crispy roasted lentils recipe is easy to make in the oven or air fryer! It's a fantastic salty, crunchy way to add protein to salads, side dishes, and more. Plus roasted lentils are healthy, gluten free, high in protein and fiber, and they're plant based!
If you already love crispy chickpeas, crispy quinoa, crispy couscous, and crispy rice; but you haven't tried crispy lentils yet, you're in for a great surprise. I'm not kidding when I say I'm totally obsessed with the salty, oniony flavor and epic chewy-crunchy texture - it's one of my favorite lentil recipes!
Roasted lentils are the best way to add texture, flavor, and nutrition to everything you eat. I keep a bowl of them on the counter and grab a handful whenever I'm craving something crunchy throughout the day. But I don't stop there, these lentils are the perfect way to add a sprinkle of plant protein and crunch to burrito bowls, dinner salads, vegan tacos, and so much more!
What are Lentils?
Lentils are basically plant-based superfood. These tiny, lens-shaped legumes are one of the most nutrient-dense legumes. High in antioxidants, they are a good source of iron, and are fiber and protein powerhouses. Plus they have an earthy, peppery, nutty flavor that's delicious! For more nutritional information and health benefits of lentils check out Dr. Greger's article.
Roasted lentils are the best (addictively so!), and they're super quick and easy to make crispy. Just season, then bake in the oven or air fryer until crunchy on the outside and chewy on the inside. Roasting lentils intensifies their nutty, peppery flavor and transforms them into irresistibly crispy, salty flavor bombs. They're a great, gluten-free alternative to croutons or nuts in all sorts of meatless main dishes.
Ingredients for Roasted Lentils
Cooked lentils, a splash of oil, and any seasoning you're craving - that's it, that's all you need to make crispy lentils!
- Cooked lentils: The best lentils for roasting are firm, whole lentils like brown, French green or black because they hold their shape. Red, orange, and split lentils don't work out as well. Cook your lentils from scratch, use leftover cooked lentils or use canned lentils.
- Olive oil: I like EVOO, but you can use any oil like canola, vegetable, avocado or even cooking spray in a pinch. Or try a flavored oil like chili oil, herb infused or garlic oil.
- Seasoning ideas: Onion powder (my favorite), garlic powder, salt, taco seasoning, harissa blend, hot sauce, etc.
How to Make Crispy Lentils (2 ways!)
I love the ease of oven roasting or air frying lentils to make them crispy, crunchy, chewy, and delicious. These two cooking methods are incredibly simple and mostly hands off. Here's the simple steps:
- How to cook lentils: Make a batch of dry lentils from scratch following the package instructions. Basically, just fill a large pot halfway with water (or broth), bring it to a boil then add the lentils. Reduce the heat and simmer until tender then drain - same method as cooking pasta. I'm using brown lentils in these photos.
You can skip this step if you already have cooked lentils on hand or you're using canned lentils.
- Roasting lentils in the oven: Preheat the oven to 425° F. Scoop ~2 cups cooked lentils onto a parchment lined sheet pan. Pat dry. Drizzle with the olive oil and seasonings of choice - toss to coat. Spread out into a single layer. Bake the lentils until desired level of crunch (~15-20 minutes), stirring once or twice for even cooking. *The longer the lentils roast, the crunchier and less chewy they become.
- Roasting lentils in the air fryer: Prepare and season the lentils as above. Preheat the air fryer to 400º F. Add the lentils - smooth into an even layer. Cook until crispy (~10-15 minutes) shaking (or stirring) the lentils a couple times for even cooking. *The cooking time will depend on how many lentils are in the batch, how hot your air fryer is, and how chewy/crispy you prefer your lentils. Play around with the cooking time until you get the perfect texture for you.
TIPS
This roasted lentil recipe is really simple to make, but here's a few observations to help along the way:
- Dry the lentils before baking: Be sure to drain and pat the lentils dry before seasoning and roasting them so the texture gets extra crispy.
- Customize the flavor: Play with seasoning the lentils - anything goes from curry, harissa, taco seasoning, bbq spice, salt and vinegar or cinnamon spice to name a few.
- Pan fried lentils: To be honest, I wasn't a fan of how the lentils turned out when pan fried. The oven baking or air frying methods are SO incredible, so easy, and so superior in my opinion.
- Meal prep: Whenever I make a batch of lentils (or any grain), I typically double or triple the recipe then freeze the extras in 1 or 2 cup portions to use over the next couple months.
- Leftover lentils: If you have extra cooked lentils from making a lentil recipe like vegan bolognese or from meal prepping a batch of lentils, this is a fantastic way to use them up.
- How crunchy are baked lentils?: You decide the level of crunchiness - the longer you roast the lentils, the crisper (and less chewy) they become. In the oven or the air fryer, the lentils on the outer edges cook faster so be sure to stir them periodically (or shake the air fryer basket) to keep the roasting even.
- Do the lentils stay crispy crunchy?: YES! Once cool, store the lentils in a container at room temperature or in the fridge - they stay crunchy for many, many days.
Ways to Use It
Our favorite way to eat these crispy baked lentils is on a big salad like my epic Harvest Salad, but there are sooo many other ways to enjoy them:
- as snack!: Roasted lentils make a delicious salty savory, crunchy snack on their own. Or sprinkle them over avocado toast to add extra plant protein and fiber for a nourishing snack!
- as a topping: A great way to add texture and crunch to tacos, salads and grain bowls instead of croutons (gluten free too!).
- baked potato topper: Bump up the texture on stuffed baked potatoes and black bean stuffed sweet potatoes.
- breakfast protein booster: Start your day off right with a sprinkle of high protein crispy lentils along with vegan granola clusters to yogurt with berries. Or sprinkle them on your morning oatmeal for a boost of plant protein, fiber, texture, and flavor.
Storing and Reheating Tips
- Room temperature: Store crispy lentils in an airtight container at room temperature for a week or more (if they last).
- Refrigerator: Store lentils in an airtight container in the refrigerator for several weeks.
- Re-crisping: To re crisp the lentils, pop them back into the air fryer, toaster oven or oven until warmed through.
How to Make Crispy Roasted Lentils (2 Ways!)
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INGREDIENTS
- 2 cups cooked lentils (brown, black, French green lentils)
- 1 tablespoon olive oil (more to taste)
- 1 teaspoon onion powder
- ¼ teaspoon salt, to taste
INSTRUCTIONS
- If using dry lentils: Make 1 cup of dry lentils from scratch following the package directions. Basically boil the lentils in water (or broth) like you would pasta until tender (~15 minutes), then drain well and pat dry.
- If using canned lentils or leftover cooked lentils: Drain and pat dry before seasoning.
- Season the lentils: Toss the cooked lentils, oil, and seasonings of choice together until coated. This can be done right on a parchment lined baking sheet if oven roasting OR in the air fryer basket or a bowl if using an air fryer.
- For oven roasted method: Preheat oven to 425º F. Spread the seasoned lentils into a single layer on the prepared baking sheet. Place in the oven on the center rack for 15 minutes until the lentils are getting crispy around the edges. Stir the lentils so they bake evenly and return to the oven for another 4-7 minutes more depending how crisp and/or chewy you prefer. Let cool on the baking sheet then enjoy!
- For air fryer roasted method: Spread the seasoned lentils into the basket of the air fryer. Cook @ 400º F for ~10-15 minutes stopping to shake the basket or stir the lentils one or two times. The cooking time will depend on how large your batch is, how hot your air fryer is, and how chewy/crispy you prefer your lentils.
- Pro Tip: I've cooked this lentils using the air fryer with and without preheating and both work. Just keep your eyes on the crisp level when shaking/stirring so the texture is right for you.
NOTES
- Firm lentil: Remember to use a firm variety of lentils (French green, brown or black) that hold their shape when cooked for the best results.
- Pat dry: Using either cooking method, remember to give the lentils a gentle pat dry with paper towel or a clean kitchen towel before seasoning and roasting for the best texture.
- If doubling the recipe, you'll likely need to work in batches using the air fryer method. If you have a really large baking sheet (like I do), you can fit them all in one batch; but if not, use 2 baking sheets.
- Storing & reheating: Roasted lentils stay crisp for a long time at room temperature or in the fridge. To re-crisp if needed, pop them into the air fryer, toaster oven or oven until heated through and crispy again.
Mable
These crispy lentils are addictively crunchy and flavorful. We make a batch every week - they are so simple to make and so frigging delicious!
Tracy Halasz
Yay, I'm so happy to hear you are loving the crunchy lentils. I know what you mean, I can't resist them either! Thanks for the review.