Lentils never saw this coming
Table of contents
About this Recipe
I created it because I needed something nutrient-dense and exciting that wouldn’t wreck my gut or my schedule. Bonus: it’s IBS-friendly and secretly addictive. It’s healthy because it’s got whole ingredients—walnuts for brain fuel, lentils for plant protein, sesame for good fats—and nothing fried or artificial. It’s incredibly simple because the oven does most of the work, and the hardest part is just mixing.
Ingredient Notes & Substitutes
Walnuts: Mildly bitter and earthy, walnuts bring crunch, omega-3s, and protein. Finely chopping helps them crisp up better and blend with the other textures. Substitute: sunflower seeds for a nut-free version.
Cooked brown lentils: Soft, earthy, and rich in plant protein and fiber. They dry out beautifully when baked, creating a chewy, meaty bite. Canned is fine—just drain well and pat dry to avoid sogginess. Sub: green lentils or beluga lentils work too.
Panko breadcrumbs: Light and airy Japanese-style crumbs that deliver maximum crunch. Use gluten-free panko if needed. Can also replace with ground puffed quinoa for a grain-free version.
Sesame seeds: Nutty, toasty, and packed with healthy fats and calcium. White or unhulled both work. Swap with sunflower or pumpkin seeds if allergic.
Ras el hanout: A warm North African spice blend that adds complexity and a touch of mystery. Use as much or as little as you like. No ras el hanout? Try smoked paprika, cumin, or a pinch of cinnamon and chili flakes.
Olive oil: Helps bind and crisp everything in the oven. A fruity, extra virgin one gives the best flavor. Can sub with avocado oil or a neutral oil if needed.
Salt: Balances and sharpens the flavor, especially against the nuttiness and spices. Adjust to taste or omit for low-sodium diets.ur preference.
Step-by-step short instructions
Recipe card with notes
Protein Booster Crunch Topping
Equipment
- Mixing Bowl
- baking sheet
- parchment paper
- spoon or spatula
Ingredients
- 1 cup walnuts (finely chopped – see note 1)
- 1 cup cooked brown lentils (250g, drained – see note 2)
- ½ cup panko breadcrumbs
- ⅓ cup sesame seeds
- 1 tsp ras el hanout (or to taste)
- 2-3 tsp olive oil
- up to ½ salt
Instructions
- Preheat your oven. Heat an oven to 190ºC / 380ºF.
- Dry the lentils. Drain and tap dry the lentils well (using a kitchen towel or paper towel).
- Mix it all up. Add all the ingredients to a mixing bowl and mix.
- Spread on a baking sheet. Spread on a baking sheet lined with parchment paper. Make it as spread out as possible, consider using a second baking sheet if needed.
- Bake until golden and crisp. Bake for 20 minutes, stir every 5 minutes to get that even, golden crunch.
- Let it cool completely. Cool for 20 minutes and transfer to a clean jar (see note 3 for storing).
Video
Notes
- Chop the walnuts as finely or coarsely as you like for your desired texture.
- I use 400g canned brown lentils (weight with liquids).
- It will be good for about 10 days, in a jar or sealed container outside the fridge.
- To make it nut-free, swap walnuts for sunflower or pumpkin seeds.
- Add a pinch of chili flakes for heat, or lemon zest for brightness.
