Crispy Pulses and Lentils
00h 45These super crispy, oven roasted pulses and lentils are packed full of protein and are a great healthy portable snack or salad topper.
Ingredients and Method
Ingredients
- 185g pulses - dried lentils, cooked chickpeas, cooked marrowfat peas
- 10g olive oil
- 5g salt
- 1 tsp harissa paste or curry powder
Method
- Prepare the dried lentils by boiling them for 30 to 40 minutes until tender.
- Drain and allow to cool.
- To dry the lentils, use kitchen roll or a tea towel.
- Roast the lentils, chick peas and marrowfat peas in the oven for 20-30 minutes until they are crispy.
- Remove from the oven and whilst hot, toss with the salt.
- Taste and adjust seasoning. Decant into jars once cooled.
