I love roasted chickpeas, and I thought that was enough. Why would I want anything else? Crispy chickpeas are amazing. Then my wife asked me to look at this recipe for Roasted Radishes, Potatoes and Crispy Lentils in the Washington Post , and the heavens opened up. Crispy…lentils? Why didn’t anyone tell me about this?
Turns out, I missed the crunchy lentils snack idea when it spread across the internet a few years back. Of course, I had to try it. My only real problem was overcooked lentils. This recipe needs lentils that are still solid, just barely cooked, so they can stand up to roasting in the oven. My typical 10 minute pressure cooking time gives me fall-apart lentils – great for soups and stews, not so good for crunchy roasting. I had to cut back to 3 minutes under pressure with a quick release to get lentils that held their structural integrity through the roasting process.
Try these pressure cooked and roasted lentils; the extra effort to crisp them up is worth it.Print
Instant Pot Roasted Lentils. A quick and crunchy snack, cooked in the pressure cooker and then roasted in the oven.
- 1½ cups (¾ pound) dried French green lentils, sorted and rinsed
- 4 cups water
- ½ teaspoon fine sea salt
- 1 bay leaf
- zest from 1 lemon (optional)
- ½ teaspoon fine sea salt
- Lemon Dressing (optional)
- ¼ cup extra virgin olive oil
- Juice from 1 lemon
- 1 tablespoon honey
- ¼ teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- Pressure Cook the lentils: Set the oven to 425°F to preheat. Put the sorted and rinsed lentils, 4 cups of water, 1 teaspoon fine sea salt, and bay leaf in the pressure cooker pot. Lock the pressure cooker lid, and cook at high pressure for 3 minutes in an electric or stovetop pressure cooker, then quick release the pressure. ( Use Manual or Pressure Cook mode for an Instant Pot).
- Roast the lentils: Unlock the lid, discard the bay leaf, and drain the lentils. Spread the lentils out in a single layer on a 13×18-inch rimmed baking sheet. Pat the lentils dry with paper towels. Sprinkle the lentils with ½ teaspoon salt and the lemon zest. Slide the baking sheet into the oven and roast until the lentils are browned and crispy around the edges, about 20 minutes.
- Serve: Transfer the roasted lentils to a bowl, and serve as a snack or side dish. Or, mix them with the optional dressing: Whisk the olive oil, lemon juice, honey, salt, and pepper in a small bowl until combined, pour over the lentils, and toss to coat.
- French green lentils are also known as lentils du Puy. They are a Protected Designation of Origin food in Europe, and must come from Le Puy, France.
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instan Pot Roasted French Lentils, Pressure Cooker Roasted French Lentils
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.