Red lentils are often used in savoury meals. They are very rich in prebiotic fibre, which is beneficial for a good digestion. They are also a very good source of plant protein and very high in vitamin B6, iron and magnesium. This time, I added them to granola to higher its protein and fibre content. The taste is amazing! Red lentils add the essential crunchiness and a sweet taste, which makes this granola next level.
You can eat it as a quick snack with yoghurt, milk of your choice, use it as a topping of your porridge or smoothies or you can just eat it alone, because it tastes so good hoho. 🤭
Servings: 5-6
Preparation time: 10 min
Cook time: 60 min
Ingredients:
150g dry red lentils
40g maple syrup
80g smooth peanut butter
50g oats
40g mix of pumpkin and sunflower seeds
20g hazelnuts
40g desiccated coconut
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
INSTRUCTIONS:
Cook lentils as instructed on the package. Once cooked, rinse them well and drain them for 2-3 minutes. Meanwhile preheat the oven on 160°C.
Add lentils, 20g of maple syrup and cinnamon to the bowl and mix it well.
Spread the mixture on the baking tray and bake for 15 minutes. After 15 minutes, take the baking tray out, mix everything through and bake for another 15 minutes.
Meanwhile place 20g maple syrup, peanut butter, vanilla extract and salt into the bowl. Add oats, seeds and nuts. Mix it all well.
Take the lentils from the oven and add them to the mixture in the bowl. Mix all together well and put it on the baking tray.
Bake the whole mixture for 5-10 minutes until golden brown.
Let it cool down and store it in a jar up to 1 week.
At the end you can add some raisins or chocolate chunks if you wish and enjoy it.
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