- 1 cup lentils (not red)
- 1 quart water
- 2 tablespoons canola oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
Adapted from food.com
In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes.
Drain Spread out on paper towels to dry.
Preheat oven 425°F.
Line baking pan with sides with foil.
Spray with pan spray.
Toss lentils with oil, spread out on pan in single layer.
Bake in oven 10-15 minutes.
Watch carefully, stirring often, til crisp.
Combine salt and seasonings sprinkle over lentils and toss.
Store in air tight container.