We had plans to go away for Thanksgiving and then we worried that all the things we had planned for our weekend getaway wouldn’t really happen because 1) I am not hefting myself up on a bike and 2) I’m not really supposed to be lounging in a hot tub. We were going to go to a spa away from the city, but they didn’t offer prenatal massage and it was in a small town where the only reservation I could get for Thanksgiving dinner was at 2:00pm. I worried we were going to be bored and spending a lot of money to sit around and watch TV in comfy hotel robes, something we could do for free at home.
So! We canceled. And I immediately made a giant list of all of the things I wanted to catch up on during our 4 days off, sans get-togethers, sans family, just us at home. And then! we both got flu shots on Wednesday after work. Cue the entire rest of the weekend with me battling an annoying sore throat/sneezy/mucus-y cold. Grumble. Thankfully (pun intended) we did get to 1 of our little projects.
I have a hard time with prenatal vitamins. If I take them too many days in a row I seem to get upset stomachs for no apparent reason. But! I don’t want my iron and blood levels to suffer, so I’ve been searching out more whole ways to stick iron in my diet. Bring in the lentils! The problem is, I don’t really like lentils. They smell like feet. And I’m not a soup person, especailly with items that get mushy (I wish I was, life would be so much easier).
So instead of steaming or mashing or boiling, Kamel and I found a recipe for roasting! In doing so we created an incredibly high iron, high fiber tasty bar-snack. Zesty and crunchy and noms… at least that was what we were hoping for.
Kamel was in charge of making these, because he found the recipe. But I made sure to annoy him as much as possible with my back-seat cooking and friendly suggestions. Ahem.
This also meant that I was in charge of the photos. Behold a pot of boiling lentils! Do not be alarmed by my photo genius! Except… I think in the future I do better in front of the stove and Kamel does better behind the camera…
Has anyone ever roasted lentils before? The most time consuming part was letting them dry. I took Kamel to Target because he kept wanting to skip ahead to the roasting, but I worried that they were similar to kale and if we coated them in oil and popped them into the oven with wetness they wouldn’t crisp up well. I could be wrong about this, so if you have experience that says we can lighten up on the “laying out to dry” portion of the show – definitely let us know. We are not patient people.
Originally I wanted us to make the whole bag of lentils… because yay more snacks! But this is 1 cup of lentils and it made plenty for our first go around. We made these on Saturday and we still have a small tupperware available for snacking.
The recipe (from food.com) calls for 2 tablespoons of canola oil but that is incredibly unnecessary. One tablespoon was more than enough to coat and crisp all of the beans. We read reviews that said using too much oil made them soggy and made it necessary to pat them dry after roasting. I am really not into pouring on the grease, so… no thanks.
During the 10-15 minute roasting we shook them around twice to make sure one side did not burn. We opted for the full 15 because I prefer crunchy over meh.
We added a bit more cayenne to the seasoning mix because we like things with a little kick, but other than that we followed it exactly. Kamel is big on exacts in cooking…. I’m more in the “just wing it” camp.
After tasting, we both agree you could use about 1/2 as much salt and be fine. I would rather have spice and flavor than salt and this was a little too much for us.
But other than that they were super crunchy, flavorful, and I felt really good about noshing on them! They will come in handy during my after work snack fests while I’m starving to death waiting for dinner to get done. If you’re interested in adding some more veggies into your life in a non-typical way, definitely check out the recipe here.