Servings: 4 to 6
Equipment
Ingredients
- 1 cup red lentils
- 2 tablespoons oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ginger powder
- ½ teaspoon salt adjust as per taste
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup cashews
Instructions
- Preheat oven to 300℉. Line a baking sheet with parchment paper.
- Rinse the dry lentils well and add them to a saucepan. Add water and bring it to a boil. Simmer for 3 minutes. Turn off the heat and drain the water. Let the par-cooked lentils cool down slightly.
- Combine the lentils with the remaining ingredients in a mixing bowl. Spread the mixture on the baking sheet.
- Bake in the preheated oven for 45-50 minutes or until the lentils are golden and aromatic. Stir 1-2 times in between. Let the lentil granola cool completely before storing it in an airtight container.
Notes
- Don't overcook the lentils. Aim for a slight al dente texture. Overcooked lentils will turn mushy and lose their satisfying crunch in the final granola.
- Toasting the lentils after cooking intensifies their flavor and creates a more delightful crunch.
- For a vegan option, substitute the honey with maple syrup or agave nectar in a 1:1 ratio.
Nutrition
Calories: 399kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 589mg | Potassium: 658mg | Fiber: 15g | Sugar: 5g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 6mg
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