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+ servings

Smoky Roasted Lentils

An exciting new way to enjoy this nutritious legume! This roasted lentil recipe uses a delicious spice mix to turn lentils into crunchy, smoky flavor bombs - a perfect topper for salad, pasta or bowl meals.
5 from 1 rating


  • 1.5 cups (300 g) cooked green lentils*, warm or cold, either is fine
  • 2 cloves garlic
  • 2 tsp smoked paprika
  • 2 tsp Italian seasoning or herb mix
  • 1 tsp fennel seeds
  • 2 Tbsp olive oil


  • Preheat the oven to 400F / 200C / 180C fan
  • Place the garlic, fennel seeds, smoked paprika and Italian seasoning into a mortar. Add 1 Tbsp of the olive oil and use a pestle to grind everything together until the garlic is crushed and the fennel seeds are broken up a little. Add the rest of the oil and mix through.
  • Add the spice mix to the lentils and mix through to combine. Add salt and pepper to taste.
  • Scatter the lentils on a baking sheet lined with parchment paper. Use the biggest baking sheet you have to minimize overlap and give the lentils lots of space.
  • Place in the oven for 15 to 20 minutes until they are browned and crisped to your liking. (And how delicious does your kitchen smell right now?)
  • Serve immediately, though any leftovers can be stored in the fridge and then reheated in the oven to restore some of their crisp factor.


*This is about 1 can's worth of lentils. Or about 300g of lentils, weighed once cooked and drained. Though weighing cooked lentils isn't always the most reliable way to do things because the weight will be influenced by how wet they still are, it's probably close enough as this recipe doesn't demand total accuracy. 
Serving: 4g, Calories: 174kcal, Carbohydrates: 20g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 4mg, Potassium: 377mg, Fiber: 8g, Sugar: 2g, Vitamin A: 517IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 4mg