Red Lentil Granola

This granola is intentionally less sweet than most - I like to get my sweetness from the fruit I eat with it, whether fresh, dried, or frozen. If you prefer a sweeter granola, stir a few tablespoons of a dry sweetener (like coconut or brown sugar) into the mixture before baking, in addition to the maple syrup.

When I was developing this recipe, I tried two methods with the lentils. I had many taste testers and was reminded people have strong opinions about granola! Some loved the crunchy lentils the soak method yielded and others did not. I wanted to give you both options so you can choose:

  • Soak: Skip step 1 and soak the lentils overnight in room-temperature water (or for a quicker version, pour boiling water over them and soak for 30 minutes). Drain well, then mix them in with the other ingredients. This method keeps the lentils visible - little golden gems that bake up extra crunchy.

  • Par-cook: Follow the instructions below. This method softens the lentils so they blend right in, making them nearly undetectable.


Makes about 3 cups

1/2 cup red lentils
2 cups rolled oats
1/3 cup well-stirred tahini 
1/3 cup pure dark maple maple syrup
2 tablespoons chia seeds
1 teaspoon cardamom 
1 teaspoon cinnamon 
1 teaspoon vanilla extract
1/2 teaspoon salt 

  1. Par-cook the lentils: Pour the lentils onto a white surface, like a plate, and sift through them, removing any debris. Rinse and drain the lentils, then transfer them to a small pot and add enough water to cover the lentils by 2 inches or more. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that collects on top. Cook until the lentils are just barely tender and still hold their shape, about 5 minutes. Drain in a sieve and immediately rinse with cold water to cool. Drain again and press the lentils with ladle or a flexible spatula to remove any excess liquid.

  2. While the lentils are cooking, preheat the oven to 325 degrees and line a rimmed baking sheet with parchment paper.

  3. In a large bowl, stir together all of the ingredients until well combined. Mix in the lentils once they are ready. Spread the mixture in an even layer on a rimmed baking sheet and bake for 20 minutes. 

  4. Remove from the oven and gently (to hold the ingredients together) flip, moving the granola that's in the center of the baking sheet to the perimeter and the granola on the perimeter to the center. Because the perimeter of the pan gets hotter than the center the edges will cook more quickly. Bake for 15 more minutes until the granola is golden brown and dry. If it’s not golden brown and dry in 15 minutes don’t be shy about baking it longer - every oven is different.

  5. Allow the granola to cool for about twenty minutes before eating so it has time to crisp up. Store in an airtight container.