• 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