Pepper-Popped Lentils
When you’re looking to add a power fueled crunch to your snack routine, try eating a handful of pepper-popped lentils. Just a half a cup will give you eight grams of protein and nine grams of fiber, without any fat. Plus, lentils are a good source of folate, manganese, potassium, copper, zinc, magnesium and B vitamins. The nutty, crisp flavor is great for on-the-go or even on a salad.


  • 15oz

    Lentilsrinsed and drained

  • Fine Black Pepperto taste

  • Saltto taste

  • 1/4cup

    Parsleyfinely chopped

  • 1tsp

    Extra-Virgin Olive Oil

  • Cayenneto taste
  1. Warm a large skillet over high heat. Add one teaspoon of extra virgin olive oil and spread around the pan.
  2. Add about 3/4 cup of lentils. Move them through the oil and let them sit, sizzling in the pan until they plump up and look like they are about to pop.
  3. After about a minute, shake pepper, salt and cayenne over the lentils. Toss and continue cooking.
  4. When the edges are browned and dried, add a few pinches of parsley and toss.
  5. Remove and repeat process with remaining lentils.