Lentil Granola
 
Prep time
Cook time
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A breakfast that packs a protein punch! Enjoy this gluten free granola made of red split lentils.
Author:
Recipe type: Vegan
Serves: 4-5
Ingredients
  • 1 cup red lentils, rinsed
  • 3 tbsp agave/maple syrup
  • 
1/2 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of sea salt
  • ½ cup any seed or nut (optional)
  • ½ cup dried fruit (e.g. raisins)
Instructions
  1. Place the rinsed and drained lentils into a saucepan with boiling water. Boil until lentils until al dente, they should still have a good bite to them without being raw, about 5 minutes.
  2. Drain them as well as possible (I used a sieve and jiggled it about to get the water to drain). Spread them out on a baking tray and leave them to cool become less steamy and a bit more dry. Leave this for about 15 minutes.
  3. Meanwhile, preheat the oven to 150C. Place the agave into a mixing bowl with the spices, and stir it well. Pour in the cooled lentils and stir to coat everything evenly.
  4. Give the baking tray a quick rinse and dry, and line it with parchment or a silpat liner. Spread out your 'granola' in an even layer and bake for 15 minutes.
  5. Take it out, stir it about and spread it out again and bake another 15 minutes. Do this again after 10 minutes.
  6. Add in the nuts, if using, and then back in the oven for the last 10 minutes. It should take 40 minutes in total. You really want to get them properly crispy and dry, because soggy and soft granola is no fun!
  7. Once it is done the granola should be a beautiful golden colour and smell like Christmas. I like to turn the oven off, leave the door ajar and cool the granola in the oven, just to make sure it's properly dry.
  8. Once it is nice and cool, stir in your dried fruit and place in an airtight container. Enjoy it just as you would any granola, on soy yogurt/almond milk/with a spoon/your hands straight out of the jar. I am v guilty of the last one *no shame no regrets*.
Recipe by The Sasha Diaries at https://thesashadiaries.com/2017/01/16/lentil-granola/