Red Lentil Granola with Coconut and Cranberries
User Reviews
5
Red Lentil Granola with Coconut and Cranberries
Description
This granola begins by boiling red lentils until just tender, then draining and cooling them before mixing with a small amount of sugar, salt, and oil. The mixture is spread thinly on a baking sheet and baked at a moderate temperature to toast the lentils and develop crunchiness. Additional ingredients like shredded coconut, various seeds, dried cranberries, vanilla, cinnamon, and baking powder contribute flavor and texture to this unique savory-sweet granola.
The finished granola has a crisp bite from the lentils and seeds, combined with the chewiness of cranberries and coconut. It can be eaten as a snack or used as a garnish over salads or soups. The recipe also allows for a savory variation by reducing sugar and adding spices such as garam masala.
The method requires careful boiling to avoid overcooking lentils, draining well to prevent sogginess during baking, and even spreading on the baking sheet to achieve uniform toasting. This granola stands out by incorporating red lentils as a base ingredient, offering higher protein content and a distinct texture.
Ingredients
- 1/2 cup red lentil masoor dal, uncooked split
- 2 cups water
- 1.5 tablespoon sugar divided
- salt a pinch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3 teaspoons neutral cooking oil divided, generic cooking oil
- 1/2 teaspoon baking powder
- 2 tablespoons coconut shredded
- 2 tablespoons seeds such as hemp, sesame, sunflower or pumpkin, or more
- 3 tablespoons dried cranberries or chopped dates or use other dried fruit or raisins
Instructions
- In a pan, add water and bring to a boil over medium heat. Add the lentils, mix and cook. The water will come to a boil and might start to foam and boil over. Stir the foam to settle or scoop the foam out. If it is still boiling too rapidly, reduce heat to medium low. Stir once or twice in between to ensure the lentils cook evenly. At about the 7 minute mark, the lentils should be just about done. Take off heat as soon as the lentils start fraying and feel tender in the middle. Check a few lentils to be sure. If the center is hard, cook another minute.
- Drain excess water using a strainer, and rinse very lightly with cold water. Then let us sit in the strainer to drain for 5 minutes.
- Pre-heat the oven to 320° F (160º C). Transfer the lentils to a parchment-lined baking sheet. Add 1 tablespoon of the sugar and a pinch of salt, and mix in. (Use less sugar if you like your granola less sweet). Spread the lentils using a spatula into a thin layer, then bake for 20 minutes.
- In a small bowl, mix the maple syrup, cinnamon, vanilla, baking powder and 2 teaspoons of the oil. Add another 1/2 tablespoon sugar, if desired. Remove the baking pan from the oven, and mix the maple mixture into the lentils and move them around. Drizzle another teaspoon oil, if desired. If they are too clumpy, break the clumps and spread. Bake for 10 minutes then Reduce oven temp to 305° F (150° C). If they are browning too much reduce temp to 295 or 290 deg F (142 C). Bake 15 minutes or longer. Check if the lentils are crisping evenly, mix and bake longer until most are crisp.
- Remove from the oven and Add in coconut and seeds, and mix in and then bake for 5 minutes. Switch off the oven. Let the lentils sit in the oven for another 5-10 minutes to ensure all are crisped, then remove. They should be crisp, light, and crunchy. Add the dried fruit and mix. Cool completely before storing. Serve as you would serve other granola. Goes well with non-dairy yogurt, non-dairy milk or an as-is snack.
Notes
- For a savory version, reduce sugar to 1 teaspoon and add spices like garam masala before baking.
- Serve this granola as a snack or use as a garnish with soups and salads for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Sodium | 184mg | 8% |
| Potassium | 467mg | 10% |
| Fiber | 15g | 60% |
| Sugar | 26g | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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