• 1 cup cooked black or green lentils
  • ½ cup pepitas (shelled pumpkin seeds)
  • 2 TBSP olive oil
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp sea salt


  • Preheat the oven to 375 degrees F
  • Put the lentils and pepitas on a baking sheet. Add the olive oil, paprika, garlic powder and salt, and toss to coat. Spread them out evenly on the baking sheet
  • Roast for 10 minutes, give them a shake and stir, and roast for another ten minutes, until everything is crunchy and crispy.
  • Enjoy warm out of the oven or keep in an airtight container for up to 2 weeks