I’m not much of a snacker these days, largely because I just stopped buying snack food. I used to mindless munch away all afternoon, which never made me feel amazing nor enjoy dinner as greatly. And then I realized, snacks are rarely as tasty as dinner. Or as healthy. So I stopped.
That’s not saying snacks don’t have their place. Sometimes a little mid-day recharging is a necessity. And if I were to ever cut bananas and peanut butter out of my diet, my refresher of choice, my life would not be the same. Please don’t do that to me.
These days when I do have a snack, I’m limited to the fruit and nuts I keep on hand. Lately, these lentils too. They’re my newest favorite salad-topper, and mid-day crunch.
When New Years resolutions pour in along the lines of healthy eating, it can be helpful to have pre-made healthy options already laying around. Cut the snack-buying and begin the snack-making, and that way you can watch every single ingredient that’s going into your food. And then you can nosh on handfuls of things you feel good about, too.
These are simple and protein-packed, perfect for when your roommate’s/husband’s/whoever’s Oreos are calling your name. Cookies won’t beat lentils when it comes to how you feel, so no need to feel like you’re missing out on something there. Plus, cookies were so last month.
Feel free to play around with herbs and season these as you please!
- -1/2 cup dried lentils
- -1/2 Tbsp. sunflower oil
- -1/2 tsp. garlic powder
- -1 tsp. red chili pepper flakes
- -1/2 tsp. oregano
- -Salt and pepper, to season
- Rinse lentils, then place in a pot. Add water until about 1 1/2 inches above the lentils. Cover, and bring to a boil. Reduce heat to a low simmer and cook 18-20 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400F.
- Drain lentils, and then place back in the pot. Toss with remaining ingredients.
- Line large baking sheet with parchment paper or aluminum foil. Spread lentils on top in a single layer. Bake for 12 minutes. Stir, and then bake for another 12-15 minutes, until fully crunchy. (Keep an eye on them during the last few minutes so as not to burn.) Sprinkle with salt and pepper. Let cool before storing in an airtight container.