Well hello there! The boy got me hooked on Hell’s Kitchen! Every Monday evening, I forego the Bachelorette (well, for the hour at least) to tune in. The chef who wins will be working at the Paris, Las Vegas. It makes it even more exciting that th
e winner will be working in my hometown.
I am not sure if Chef Ramsey would approve of this recipe, but swanky boyfriend gave it an A+ and that is just as good to me!
You know my wheels have been turning ever since my time in Canada on unique ways to cook lentils. I loved the idea of roasting lentils as a tasty snack. I am happy to report that my experiment turned out delicious! This is a surprise since not all of my experiments do.
I roasted up lentils, almonds, and sunflower seeds with a trio of seasonings to provide a delicious snack with some kick!
Zesty Lentils and Seeds with Almonds (serves 6-8)
- 1/2 cup green lentils
- 1/4 cup almonds
- 1/4 cup sunflower seeds
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic
- 1/2 teaspoon salt
Start by first cooking the lentils. Bring lentils and 1 cup of water to boil and cook for about 10-15 minutes or until softened. Put on towel to dry.
Preheat oven to 425 degrees. Get your three seasonings ready to go.
In a bowl, combine seasonings, olive oil, sunflower seeds, almonds, and lentils. Mix well to ensure everything is coated.
Lay out on baking sheet.
Bake for about 15 minutes, stirring every few minutes. Remove from oven and let cool.
From the almonds, sunflower seeds, and lentils, this snack is loaded with fiber!!
The spices at a subtle kick to it which give it a nice zesty flavor.
I think this would also work out well in a more sweet mix along with dried cranberries and raisins. So many possibilities!
I packed up a serving to bring with me to work. I can’t wait to dig in!
Hope your week is off to a good start!
Do you watch Hell’s Kitchen? Have you ever tried roasted lentils?