Crispy Gar­lic Lentils

Dish - - Recipes -

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

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