Salt (I use Pink Himalayan)
Canola oil spray
1. Cook lentils according to package directions.
2. Spread cooked lentils out on a cooling rack covered with a paper towel. Allow to air dry for one hour.
3. Preheat oven to 300.
4. Spray a large cookie sheet with canola oil. Spread lentils out as thin as possible on cookie sheet and sprinkle with salt.
5. Bake in oven for a total of 40 minutes (or until the desired "brownness" is reached), stirring with a spatula about every 12 minutes.
6. Store in airtight container.
If I had to say roasted lentils taste like anything, it would be croutons. They add crunch more than taste. I add them to trail mix, yogurt, or fruit topped with sunbutter.
Remember that sulfite and salicylate intolerances or allergies are fickle little things. What works for one person may not work for another. I hope that you find this useful and tasty!
No comments:
Post a Comment