Crispy Garlic Lentils
½ cup puy or beluga lentils 2 tablespoons olive oil 2 cloves garlic, crushed Preheat the oven to 200C. ½ teaspoon ground cumin sea salt and ground pepper
Cook the lentils in boiling water for about 20 minutes or until just tender but still with a little bite. Drain and rinse, then drain well again. Tip on to a clean tea towel and pat lightly to remove excess moisture.
Combine with the remaining ingredients and season. Spread in a single layer on a lined baking tray and roast for about 8 minutes until crispy, turning once. Makes about ¾ cup