The sweet red lentils, crunchy and rich in protein with coconut and blueberries is friendly allergy and has 11 grams of protein by portion! It is walnuts and grainless. Serve it just like you would do with any other Muesli. This post was originally published on March 13, 2015.
Prepare this red lentils for the added crunchy protein. No nuts, no cereals! A simple muesli with simple flavors.
If you’ve never had lentil muesli first, you may feel a little hesitant, let me put your mind at ease. This Muesli is crunchy crunchy with hazelnut flavor, mixes deliciously with dried fruit and spices for a slightly sweet and crunchy snack that is rich in protein!
Lentil Granola is a delicious alternative and grain without conventional muesli. It is delicious alone as a snack or served on non -dairy yogurt or with non -dairy milk.
The divided red lentils that cook work quickly better for the Muesli. The red lentils are substantially divided brown lentils that have also been shaken (dehusked). We cook the lentils until they are raising, then launch with maple and cook until they are crunchy. They get crew, light and delicious!
Because you will love Granola Lentil
- Muesli without cereals with a delicious and sweet flavor
- 11 grams of protein and 15 grams of fiber per portion
- versatile! Use any dried fruit and any walnut or seeds you have at hand to add consistency and flavor.
- Of course gluten -free, walnuts, without soy and without palm oil
Prevent the screen from becoming dark
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In a pan, Add waterfall and bring to a boil over medium heat. Add the lentilsMix and cook. The water will come to a boil and could start foam and boil. Mix the foam to fix or collect the foam. If it is still boiling too quickly, reduce the heat to the medium low. Mix one or twice in the middle to ensure that lentils cook evenly. About 7 minutes, lentils should be made almost. Remove the heat as soon as the lentils begin to fray and feel tender in the middle. Check some lentils to be sure. If the center is hard, cook another minute.
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Drain the excess water using a filter and rinse very slightly with cold water. Then let us sit in the filter to drain for 5 minutes.
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Preheat the oven to 320 ° F (160º C). Transfer the lentils to a pan full of parchment. Add 1 tablespoon of sugar and a pinch of saltAnd mix. (Use less sugar if you like your less sweet muesli). Distribute lentils using a spatula in a thin layer, then cook for 20 minutes.
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In a small bowl, mix the maple syrup, cinnamon, vanilla, yeast and 2 teaspoons of oil. Add another 1/2 tablespoon of sugarif desired. Remove the pan from the oven and mix the maple mixture in the lentils and move them. You hydrize another teaspoon of oil, if desired. If they are too bulky, break the tufts and spread. Bake for 10 minutes, then reduce the oven temperature to 305 ° F (150 ° C). Move the lentils a little and cook 15 minutes or more. Check if the lentils are crouched evenly and cook longer until most is crunchy.
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Remove from the oven and add Coconut and seedsAnd mix and then cook for 5 minutes. Turn off the oven. Let the lentils sit in the oven for another 10 minutes to make sure everyone is crunchy, then remove. They should be clear, light and crunchy. Add the dried fruit And mix. Cool completely before keeping. Serve how you would need other muesli. It’s okay with non -dairy yogurt, non -dairy milk or a snack as it is.
To create a salty version, Add only 1 teaspoon of sugar and add salt, Garam Masala or other spices and cook. Serve salty granola as a snack or use as a garnish with soups and salads.
Calories: 384Kcal, Carbohydrates: 57G, Protein: 11G, Fat: 12G, Saturated fat: 4G, Sodium: 184mg, Potassium: 467mg, Fiber: 15G, Sugar: 26G, Vitamin C: 2mg, Soccer: 32mg, Iron: 3.7mg
Nutritional information is calculated automatically, so they should only be used as approximation.
Ingredients and replacements
- red lentils -The red lentil in rapid cooking are ideal for producing this Muesli.
- waterfall – To boil the lentils.
- sugar – By sweetness. Use the 1.5 full tablespoons for sweeter or reduce to 1 tablespoon for less sweet.
- Cinnamon and vanilla extract – He adds such a pleasant flavor and masks the taste of lentils in the Muesli.
- maple syrup – for the sweetness and for the addition of the consistency of Muesli
- oil – Help crunchy lentils in the oven. You can use the 3 entire teaspoons or reduce to 2 teaspoons.
- baking powder – It helps lentils to become more crunchy in the oven.
- Grated coconut – adds consistency and flavor. Use sugary or unsweetened or omitted for coconut.
- Dry red blueberries – adds consistency and flavor! You can use the raisins instead or other chopped dry fruits, such as dried dates or apricots or dried blueberries
- seed – For more proteins and creaking! Hemp seeds, sesame seeds, sunflower seeds and/or pumpkin seeds all work well in this red lentil muesli recipe.
💡 Tips
- You want lentils to be only al dente. The red lentils turn into a mush if you heal them too much, then keep an eye on the pot as it boils.
- The cooked red lentils are a bit delicate, so be delicate with them during mixing.
How to prepare lentil granola
In a pan, Add waterfall and bring to a boil over medium heat. Add the lentilsMix and cook. The water will come to a boil and could start foam and boil. Mix the foam to fix or collect the foam. If it is still boiling too quickly, reduce the heat to the medium low. Mix one or twice in the middle to ensure that lentils cook evenly. About 7 minutes, lentils should be made almost. Remove the heat as soon as the lentils begin to fray and feel tender in the middle. Check some lentils to be sure. Or cook another minute.
Drain the excess water using a filter and rinse lightly with cold water and then let yourself be sit and drain for 5 minutes.
Preheat the oven to 320 ° F (160º C). Transfer the lentils to a pan full of parchment. Add 1 tablespoon of sugar and a pinch of saltAnd mix. (Use less sugar if you like your less sweet muesli). Distribute the lentils in a thin layer, then cook for 20 minutes.
In a small bowl, mix the maple syrup, cinnamon, vanilla, yeast and 2 teaspoons of oil. Add another 1/2 tablespoon of sugarif desired.
Remove the pan from the oven and mix the maple mixture in the lentils and move them. Add another teaspoon of oil, if desired. If they are too bulky, break the tufts and spread.
Reduce the oven temperature to 305 ° F (150 ° C) after 10 minutes. Move the lentils a little and cook 15 minutes or more. Check if the lentils are crouched evenly and cook longer until most is crunchy. If they are gilding too much, reduce the temperature to 295 or 290 degrees F.
Add Coconut and seedsAnd mix and cook for 5 minutes. Turn off the oven. Let the lentils sit in the oven for another 10 minutes, then remove. They should be clear, light and crunchy. Add dried fruit and mix.
Cool completely before keeping. Serve how you would need other muesli. It’s okay with non -dairy yogurt, non -dairy milk or a snack as it is.
What to serve with the red lentil grains
The red lentil muesli makes a delicious snack alone, or you can serve it as you would make wheat, with non -dairy yogurt or milk.
Frequent questions
This recipe is naturally gluten -free, walnuts and soy without soy.
While there is a slight lentil flavor in this Muesli, it has a more hazel flavor of lentilly. The crunchy hazelnut flavor mixes deliciously with fruit and dry spices for a slightly sweet and crunchy snack that has proteins!
The divided red lentils that cook work quickly better for the Muesli. The red lentils are substantially divided brown lentils that have also been scenes (with the hole).
