Roasted Chana Dal or Chickpea Lentil
Serving Size: 6 | Prep Time: 10 | Cooking Time: 1 hour 25 minutes
Meal prepping with these roasted yellow lentils helps me add protein and fiber to my meals. I add it to soups, rice, and salads. These are not crunchy. They’re a bit hard on the outside and soft on the inside. In this video, I added it to tuscan kale soup.
Ingredients
2 cups channa dal or yellow split peas
5 cups water
3 tbs olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp red chili powder
1/2 tsp black salt
1 tsp salt
Directions
Wash and soak the split peas for about 5 minutes.
Replace water and boil. It takes about 20 to 25 minutes high heat, partially covered for them to cook al dent for me They shouldn’t be mushy. When boiling, you’ll see this foamy residue. You can remove when boiling, but what I do is wash the peas to remove the foam. This foam like substance is called saponins and it’s harmless. “When you boil lentils, the foamy, cloudy substance that rises to the surface is caused by proteins, starches, and naturally occurring compounds”
Drain the split-peas.
While drying out the split-peas, preheat oven to 350° and line a baking tray with parchment paper.
Combine oil with the spices and mix with the split lentils.
Bake for 40 minutes until the lentils get a nice golden brown color and they are dry.
Notes
Store in an airtight container in the fridge. Add them to soups, salads, rice, or any meal you want to spice up or if you want some protein and fiber.