Crispy, crunchy, and packed with protein, these roasted lentils are the ultimate snack or soup and salad topper—easy, delicious, versatile, and totally addictive! 😍 Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips: https://elavegan.com/crispy-roasted-lentils/ 📩 Want FREE RECIPES and meal plans delivered to your inbox? Sign up for my newsletter at no cost 👉 https://tinyurl.com/elavegan 📖 My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! You can order it here: https://elavegan.com/cookbooks/ INGREDIENTS: ¾ cup (150 g) dry brown lentils OR 1 (15 oz) can lentils, drained and rinsed (see below) 1 Tbsp oil ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp salt You can use either canned lentils or cook them from dry (see below). If using canned, simply skip the cooking step! How to cook dry lentils: - Rinse ¾ cup (150 g) dry lentils and remove any debris. - Boil 2¼ cups (520 ml) water with a pinch of salt or bouillon. - Simmer lentils uncovered for 20–25 minutes until tender but not mushy. - Drain any excess liquid if needed. If you like the video, please give it a thumbs up and subscribe to my channel! 💛 Instagram: https://www.instagram.com/elavegan/ Facebook: https://facebook.com/elavegan/ Pinterest: https://www.pinterest.com/elavegan/ Blog: https://elavegan.com Some links here are affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no expense to you. Thanks for your support! Products I use and love: https://linksta.io/8dfd6b50 If you create one of my recipes, I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan 😊