Crunchy Spicy Lentils | Movie Snacks! | Vegan Recipe (giveaway closed)

These crunchy, spicy lentils taste like junk food but they are anything BUT! Lentils are packed with antioxidants, protein, and iron. The perfect satisfying vegan snack to sneak into a movie theater or just have any time.

This was a fairly large batch. Feel free to reduce the amounts, adjust the spices for your palate, and use whatever type of lentils you like.


Entries for this giveaway were accepted until March 5th, 2015. This giveaway is now CLOSED! Thank you to everyone who entered. Winners to be announced on March 7th, 2015.
Links mentioned in this video:

Baked Strawberry Chips:
“Honey” Garlic Deep-Fried Cauliflower:
Simple & Easy French Bread:
Crispy Baked Cauliflower Bites:
Makes about 3 cups

Ingredients (US)
1 1/2 cups uncooked moong dal or other lentils (3 cups if using cooked lentils)
water for cooking lentils

1 teaspoon madras curry powder (or use any curry powder you like)

1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon cayenne powder
1/8 teaspoon white pepper

1 teaspoon red chili flakes

1 tablespoon cooking oil (I used unrefined coconut)

Ingredients (Metric)
355cc uncooked moong dal or other lentils (3 cups if using cooked lentils)
water for cooking lentils

5cc madras curry powder (or use any curry powder you like)

1cc onion powder
1cc garlic powder
1cc sea salt
1cc cayenne powder
0.5cc white pepper
5cc red chili flakes

15ml cooking oil (I used unrefined coconut)


In a medium sized pot, rinse and drain the uncooked lentils.

Fill the pot with water, about 2 inches (5 cm) above the level of the lentils and heat to a boil.

Reduce the heat and let simmer until the lentils are fully cooked but not mushy. It took 20 minutes for the moong dal. Adjust the cooking time to the type of lentils you are using.

Drain the lentils very well using a mesh strainer.

Heat a large frying pan or skillet over high heat.

When the pan is hot, add your curry powder, stir it around, then add the lentils quickly afterwards.

Stir while cooking continuously to allow the water in the lentils to evaporate. This will take around 10 minutes.

When the lentils are fairly dry, they will not clump together as much. Make a well in the center of the lentils and add one tablespoon of cooking oil. Add the red chili flakes to the oil. Some of the volatile oils in the red chili may release at this time so stand back from the stove and turn on your stove top fan if you have one available.

Stir the lentils into the oil and continue cooking and stiring for about 5 minutes or until the lentils get crisp and crunchy. The lentils will start to release a nutty aroma and you will hear some popping.

Test the lentils for doneness by taking a small spoonful, letting it cool and tasting it. Adjust the seasonings to your preference.

Allow the lentils to cool before serving.

If you want to store the lentils, let them cool completely before storing them in an airtight container at room temperature. If not cooled completely, they may lose their crunchiness.

These lentils will stay fresh for about a week.


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