Grain-Free Red Lentil Granola
Prep time
Cook time
Total time
Recipe by::
Cuisine: Breakfast
Serves: 7
  • 1-1/3 cups red lentils, rinsed
  • ½ cup agave nectar, pure maple syrup or honey
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract (or 1 teaspoon almond extract)
  • 1-1/2 teaspoons ground cardamom or cinnamon (or spice blend of choice)
  • ¾ teaspoon fine sea salt
  • ¾ cup chopped nuts or seeds, (e.g., pecans, sunflower seeds, walnuts, pepitas)
  • Optional: 1 cup unsweetened flake or shredded coconut
  • Optional: 1 cup chopped dried fruit (any variety)
  1. Preheat oven to 300F.
  2. Fill a medium saucepan halfway full of water. Place over high heat and bring to a boil. Add the lentils and reduce heat to medium-low. Simmer, stirring once or twice, for exactly 6 minutes. Drain thoroughly and pat dry (in the colander) with a paper towel. Spread evenly onto a large, unlined baking sheet.
  3. Place the lentils in the oven for 15 minutes to steam and dry.
  4. Meanwhile, whisk the agave nectar, oil, vanilla, cardamom, and salt in a large bowl until blended. Add the lentils, stirring to coat. Line the same baking sheet with parchment or a silpat; spread evenly with the coated lentils.
  5. Bake, stirring occasionally, for 20 minutes. Stir in the seeds or nuts. Continue baking for 45 to 50 minutes longer, stirring every 10-15 minutes, until browned and crispy. If using coconut, stir in during final 15 minutes of the cooking time.
  6. Cool completely on sheet on a wire rack. Stir in dried fruit, if using. Store in an airtight container for up to 3 weeks.
(1) Sadly, brown and green lentils do not work in this recipe. Because they are much thicker than red lentils, they do not become crisp. The result is very unappetizing.
Nutrition Information
Serving size: ½ cup Calories: 271 Fat: 10 g Carbohydrates: 40 g Fiber: 4.3 g Protein: 10 g
Recipe by power hungry at