High proteinGluten-freeVegetarianMeal prepHigh fiber

Crispy Lentil Dukkah

Name: Crispy Lentil Dukkah
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 26 tbsp
Ingredients: 200g dried red lentils; 25g sesame seeds; 5g coriander seeds; 2g cumin seeds; 2 tsp olive oil; to taste fine sea salt

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A dukkah with lentils where the hazelnuts usually go, which doubles the protein and cuts the calories by more than half. For soup, roasted vegetables and yogurt bowls.

Per serving (2 tbsp)

4.3g

Protein

Calories

10g

Carbs

1.9g

Fat

26 tbsp10 min35 min

Ingredients

7 ozdried red lentils
0.88 ozsesame seeds
0.18 ozcoriander seeds
0.07 ozcumin seeds
2 tspolive oil
to tastefine sea salt

Steps

1
Soak the lentils in cold water for two hours, then drain them and pat them properly dry.
2
Heat the oven to 190 C. Toss the lentils with the olive oil and spread them in one thin layer.
3
Roast 30 to 35 minutes, shaking twice, until they are hard and rattle like gravel. Soft in the middle means they go stale in a day.
4
Toast the coriander and cumin seeds in a dry pan for a minute, then crush them coarsely with the sesame seeds.
5
Mix everything with the salt once cool. Keeps two weeks in a jar.