These crispy lentils are about to become your new favorite meal prep staple! With just 3 simple ingredients, plain lentils transform into lightly crisp, savory little bites you'll want to sprinkle on everything - salads, grain bowls, pasta, tacos and so much more. Vegan, gluten-free and so easy!
I have a confession: I really wanted to love lentils. As a vegan, I knew how nutritious they are, and I kept trying to work them into more of my meals. But honestly...I just didn't love them. The soft texture and plain flavor never had me excited, and adding a can of plain lentils to a meal felt more like a chore than a treat.
Lentils (and legumes in general) tend to get a bad rap for exactly this reason. No one is really excited to open a can and dump it on their salad!
But I had already fallen in love with my crispy roasted chickpeas - my family eats them all the time - and one day I thought...why not do the exact same thing with lentils?! That simple idea completely changed the way I eat lentils. Roasting them removes the excess moisture (and that mushy texture), creates a lightly crisp exterior and turns them into flavorful little bites that are delicious enough to snack on. Now I make them constantly!
The best part is how versatile they are. This is one of those recipes you can make once and use in meals all week long. They're also the base for my lentil meatballs and lentil taco meat, so once you have this simple roasting method down, it opens the door to so many other plant-based recipes.
Roasting the lentils is especially important in recipes like those because it gives them a firmer, more realistic texture. If you skip that step, the lentils can stay too soft and mushy, which makes the final dish feel much less substantial.
The Secret to the Crispiest Lentils
Moisture is the enemy of crispiness, so the make-or-break step here is to dry your lentils really, really well. After rinsing and draining, spread the lentils out on a clean kitchen towel and gently lay a second towel on top to soak up every last bit of moisture. Be gentle - lentils are delicate and you don't want to smush them! That extra minute of drying is what gives you that crispy, crouton-y texture.
If your lentils aren't perfectly dry, they'll still be tasty - but I like them as crispy as possible, and thorough drying is how you get there!
Ingredients
- Lentils: Brown or black (beluga) lentils both work beautifully here - and I love using one can of each! Black lentils are slightly smaller, so they crisp up a little faster (watch them closely at the end so they don't burn). Canned lentils are what I normally use for convenience, but you can also cook your own from scratch with my guide on how to cook green and brown lentils. One thing to know: do not use red lentils here. It will not work!
- Avocado oil: This is my go-to for roasting because it gives the lentils a buttery flavor and it's made for high-heat cooking. You could use olive oil, but it technically isn't meant for heat this high, and it will change the flavor.
How to Make Crispy Lentils
Step 1: Rinse and drain the lentils, then dry them really well.
Step 2: Spread them on a clean kitchen towel and gently press a second towel on top - remember, dry lentils are crispy lentils!
Step 3: Arrange the lentils in a single, even layer on your nonstick sheet pans with a little space around each one. This is key - crowded lentils steam instead of roast! Drizzle with oil to coat the lentils and sprinkle with salt.
Step 4: Bake at 425°F (or 400°F on a ceramic-coated pan) for 17-20 minutes, until lightly crisp. Start checking around the 15-17 minute mark to make sure the tiny black lentils aren't burning. Let the lentils sit undisturbed in their single layer for at least 15 minutes out of the oven - they'll crisp up even more as they cool!
Recipe Tips
- Give them space. Make sure your pan is big enough that each lentil has a little breathing room. If they're overcrowded or overlapping, they'll steam instead of roast and you'll lose that crispy texture. I fit one can of brown and one can of black lentils on one large sheet pan (keeping them separated), or you can use two small sheet pans.
- Go 25 degrees lower on a ceramic-coated pan. Ceramic-coated nonstick pans (like my Caraway sheet pans) conduct heat differently, so I find recipes do better a little lower - otherwise things can start to burn. That's why I bake these at 400°F on my Caraway pans instead of 425°F.
- Skip the parchment paper. I bake these directly on the nonstick pan with no parchment. I haven't tested this recipe with parchment paper, but I suspect the lentils might not get as crispy that way. If you try it, please let me know how it goes!
- Cool completely before storing. If you seal the lentils in a container while they're still warm, they'll keep steaming and lose their crisp texture. Let them cool all the way down first!
Seasoning Variations
I intentionally keep the base recipe very simple - just avocado oil and salt. I love a neutral flavor because it means these lentils work with almost any meal. I usually add them to dishes that already have plenty of flavor going on, so I don't have to worry about anything clashing.
That being said, you can absolutely have fun and make them your own! Try tossing the lentils with a spice blend before roasting:
- Taco seasoning
- Barbecue seasoning
- Italian seasoning
- Garlic powder
- Onion powder
- Curry powder
Basically, whatever fits the meal you're making!
Ways to Use Crispy Lentils
This is where these little bites really shine. Sprinkle them on:
- Salads: for a protein-packed, crouton-y crunch
- Grain bowls: they're really good on my roasted vegetable quinoa bowl
- Pasta: try them over my easy vegan creamy one-pot pasta
- Tacos and wraps
- Soups: think of them as tiny savory croutons
- Roasted vegetables
- Avocado toast
- Pizzat
- Meal prep lunches: see below!
Perfect for Meal Prep
This might be the biggest selling point of all. I'd encourage you to double the recipe - or even triple it - and use the lentils throughout the week. Even better, they stay fairly crispy in the fridge and don't get soggy, so that batch you made on Sunday is still adding crunch to your Thursday grain bowl!
Health Benefits of Lentils
I love how easy this recipe makes it to eat more lentils. They're such an easy way to increase plant-based protein, fiber and iron - especially for anyone eating more plant-forward meals.
They're also a fun way to introduce lentils to kids! The crispy texture is so much more appealing than traditional soft cooked lentils.
I'm so excited for you to try these crispy lentils! It's such a simple technique that completely transforms lentils, and I have a feeling that once you try them this way, you'll find yourself making them over and over again. If you make them, please leave a comment and rating below or tag me @eatingbyelaine so I can see all the delicious ways you're using them!
Print
Crispy Lentils
- Total Time: 30 minutes
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
These crispy lentils are the easiest meal prep staple! With just 3 simple ingredients, plain lentils transform into lightly crisp, savory bites that are perfect for sprinkling on salads, grain bowls, pasta, tacos and more. Vegan and gluten-free!
Ingredients
- 2 (15-ounce) cans brown or black lentils, drained, rinsed and patted dry (dry very well for best results)
- 2 tablespoons avocado oil
- ½ teaspoon fine salt
Instructions
- Preheat the oven to 425°F, or 400°F if using a ceramic-coated nonstick sheet pan (such as Caraway). Position a rack in the middle of the oven.
- Rinse and drain the lentils. Spread them on a clean kitchen towel, place a second towel on top, and gently pat until very dry.
- Place the lentils on a large sheet pan or two small sheetpans and toss with the avocado oil and salt until evenly coated.
- Spread the lentils in a single, even layer. Do not use parchment paper. Leave space between the lentils so they do not overlap.
- Bake on the middle rack for 17-20 minutes, until lightly crisp. If using black lentils, check at 15-17 minutes, as black lentils are smaller and finish sooner.
- Remove from the oven and let the lentils cool undisturbed in a single layer for at least 15 minutes. They will continue to crisp as they cool.
- Taste and add additional salt if desired. Cool completely before transferring to an airtight container.
Notes
- Drying the lentils thoroughly before roasting is essential for crispiness. Handle them gently while drying, as they are delicate.
- If using a ceramic-coated nonstick pan, reduce the oven temperature by 25 degrees (to 400°F), as these pans conduct heat differently and can cause burning at higher temperatures.
- This recipe has not been tested with parchment paper. The lentils may not crisp as well on parchment.
- Both cans can be the same variety of lentil (all brown or all black) if preferred. Do not use red lentils.
- For flavor variations, toss the lentils with 1-2 teaspoons of a spice blend (taco seasoning, curry powder, garlic powder, onion powder, Italian seasoning or barbecue seasoning) along with the oil and salt before roasting.
- Store cooled lentils in an airtight container in the refrigerator. They stay fairly crispy and do not get soggy.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: American
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