Lentil Trail Mix, 3 Ways (16 grams protein per serving!)
Lentil Trail Mix, 3 Ways
Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)
When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.
Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!
This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice.
The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.
The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious!
For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars.
If you enjoy your favorite snacking chip in a crisp trail mix form, you can customize it to your flavor preference. Add more cayenne for extra heat or increase the amount of nutritional yeast for a cheesier taste.
If you have a liking for gochujang, you should definitely try the peanut gochujang lentil trail mix, which offers a delightful savory-spicy flavor with a touch of sweetness. It pairs perfectly with the crunchy peanuts! Let us know which flavor you plan to try first!
Why You’ll Love Lentil Trail Mix
- Protein- and fiber-packed breakfast or snack with 16 grams of each per serving!
- Create all three flavors or choose from three amazing options: Indian-spiced, peanut gochujang, or nacho cheese
- Rich flavors and delightful textures
- Naturally gluten-free with soy-free and nut-free alternatives available
Spread 1/3 of the drained lentils (1 1/4 cup cooked lentils) onto a parchment-lined baking sheet in an even layer, no more than two lentils thick. Bake at 320°F (160° C) for 20 to 25 minutes, or until the lentils start to dry out.
Remove the pan from the oven, and drizzle the prepared spiced oil over the lentils. Add salt, chopped cashews or peanuts, coconut, and optional pepper flakes or cayenne. Mix well and bake at 290°F (145° C) for another 15 to 20 minutes, stirring once in between. When the lentils are nicely crisp and the nuts are getting toasted, remove the pan from the oven. Stir in the raisins and sugar while still hot. Taste and adjust the flavor. If any lentils remain slightly soft, let the tray sit in the turned-off still warm oven for 10 minutes to finish crisping. Cool completely and store or serve.
Make the peanut gochujang trail mix.
Combine the gochujang, maple syrup, oil, garlic powder, and salt in a bowl and mix really well. Optionally add in 2 teaspoons gochugaru pepper flakes for additional flavor. Mix 3/4 of this Gochujang mixture with 1/3 of the drained lentils (1 1/4 cup cooked) and spread on a parchment-lined baking sheet in an even layer. Bake at 290°F (145° C) for 30 to 35 minutes, or until the lentils start to dry and crisp around the edges.
Remove the tray from the oven. Toss the peanuts with the remaining gochujang mixture. Loosen up the lentils from the parchment, so you get these clusters of lentils, and then mix in the peanuts and the lemon zest. Spread it out really well, breaking up any clumps. Drizzle with an additional teaspoon of oil if needed, and return the tray to bake at 275°F (135° C) for about 15 minutes, keeping a close eye so the lentils do not get too brown from the maple syrup and gochujang. If they begin to brown too much, turn off the oven and let the tray sit inside for 10 minutes.
Once the lentils are crisp, remove from the oven and fold in candied ginger or dates. Let it cool completely before storing or serving.
Make the nacho spice trail mix.
Mix all the nacho spices and salt together in a small bowl. Toss 1/3 of the drained lentils (1 1/4 cup cooked red lentils) with the 2 teaspoons oil and the spice mix. Spread onto a parchment-lined baking sheet, pressing some of the lentils together to form small clusters. Bake at 320°F (160° C) for 25 minutes.
Remove the pan from the oven, stir, drizzle with another teaspoon of oil for crisper results. Bake at 290°F (145° C) for another 15 to 30 minutes, stirring every 10 minutes, until the lentils are golden and crisp. Cool completely, then store or serve.
Storage: Let all lentil trail mixes cool completely before storing in an airtight jar. Savory lentil granola will keep for up to 2 weeks in a closed container at room temperature or up to 5 weeks in the refrigerator. More protein: Add a few tablespoons of hemp seeds into any of these trail mixes after they are done baking. This will increase the protein quite a bit.
You can make just one variety or all three. If you are making just one variety, triple the amount of seasonings or reduce the amount of lentils you are cooking to 1/2 cup dry split red lentils.
For the nacho spiced lentil trail mix, you can add more cayenne for more heat or more nutritional yeast for more cheesiness. Add some lemon zest for tang.
Nutritional information is for 1 serve of the total lentils.
These trail mixes are all naturally gluten-free, as long as you use a gluten-free gochujang for the gochuhang peanut trail mix. The Indian-spiced and nacho cheese trail mixes are both soy-free. If you can find soy-free gochujang, you can use that to make the gochujang peanut trail mix soy-free. The nacho cheese trail mix is nut-free. This Lentil Trail Mix is a high-protein, fiber-rich snack with 16 grams of protein and fiber per serving. It comes in three delicious flavors: Indian Spiced, Peanut Gochujang, and Nacho Cheese.
To make the Lentil Trail Mix, start by cooking the red lentils until they are al dente. Drain them well and let them sit for 15 minutes. Then, prepare the spice blends for each flavor variation.
For the Indian-Spiced Trail Mix, combine curry leaves, green chili, oil, turmeric, and chaat masala. Spread a portion of the cooked lentils on a baking sheet, bake until dry, then drizzle with the spiced oil, nuts, coconut, and raisins.
For the Peanut Gochujang Trail Mix, mix gochujang, maple syrup, oil, garlic powder, and salt. Toss a portion of the lentils with this mixture, bake until crisp, then add peanuts and lemon zest.
For the Nacho Cheese Trail Mix, toss lentils with oil and nacho spices. Bake until crispy, then fold in candied ginger or dates.
Remember to cool the trail mix completely before storing or serving. Enjoy this flavorful and nutritious snack! To make this savory lentil trail mix, start by spreading the lentils onto a parchment-lined baking sheet, pressing some together to form small clusters. Bake at 320°F (160°C) for 25 minutes.
After removing the pan from the oven, give the mix a stir and drizzle with an additional teaspoon of oil for a crisper texture. Continue baking at 290°F (145°C) for another 15 to 30 minutes, stirring every 10 minutes, until the lentils are golden and crisp. If you find the mix to be a bit dry without a sweet or chewy element, consider adding chopped dates or a bit more oil. Once cooled, you can store or serve the lentil trail mix.
This high-protein snack is perfect for enjoying by the handful or as a quick on-the-go breakfast. You can also sprinkle it on top of salads, bowl meals, or soups to add both flavor and protein with a satisfying crunch.
For those with allergies, these trail mixes are naturally gluten-free, with the exception of using gluten-free gochujang for the gochujang peanut trail mix. The Indian-spiced and nacho cheese variations are soy-free, and the nacho cheese mix is also nut-free. By omitting the peanuts, you can make the peanut gochujang trail mix nut-free as well.
When stored in a closed container at room temperature, this savory lentil trail mix will last for up to 2 weeks, or up to 3 weeks in the refrigerator. Enjoy this delicious and nutritious snack that offers a unique twist on traditional trail mix options. sentence in a more concise manner:
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