1 cup lentils (not red)
1 quart water
2 Tbsp canola oil
1/2 tsp coarse salt
1/4 tsp onion powder
1/4 tsp curry powder
1/8 tsp cayenne pepper
In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes.
Drain. Spread out on paper towels to dry.
Preheat oven to 425 degrees F.
Line baking pan with sides with foil.
Spray with pan spray.
Toss lentils with oil, spread out on pan in single layer.
Bake in oven 10-15 minutes.
Watch carefully, stirring often, til crisp.
Combine salt and seasonings and sprinkle over lentils and toss.
Store in air tight container.
Yields 2 cups
(Recipe retrieved from www.food.com)