Roasted Lentils ~ South Beach Diet

Wow!  I’ve just found a new delicious snack that can take the place of popcorn or anything salty and crunchy!

This is another recipe from my new SBD Quick Cookbook.  I cooked up my own dried green lentils, but feel free to use the canned as stated in the recipe.

The summary topper for the recipe reads as follows:

Here’s a novel and healthy Phase 1 snack for those who love crunch but are tired of popcorn.  Canned lentils are tossed with a little olive oil and adobo seasoning, then roasted.  You can buy adobo seasoning, typically a mix of garlic powder, onion powder, black pepper, turmeric, oregano and sometimes salt and dried citrus zest, at most supermarkets in the US.  If you can’t find adobo seasoning, then you could just as easily toss the lentils with another seasoning mix of your choice or just plain sea salt.


2 cans (15oz each) or 856g lentils, drained and rinsed

2 Tbsp extra virgin olive oil

1½ tsp adobo seasoning (I used a seasoned sea salt)


Heat oven to 425°f/220°c.  Using a paper towel, pat the lentils dry.

In a bowl, combine the lentils, oil and seasoning and toss/stir to coat well.

Transfer to a foil lined rimmed baking sheet, spreading the lentils in a single layer.

Roast the lentils, shaking the pan occasionally, for 20-25 minutes or until lightly crisp.

Allow to cool briefly on the baking sheet before serving warm or at room temperature.


The lentils will keep for a couple of days in an airtight container at room temp…if they last that long!

♥♥  Terri  ♥♥


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