Coastline Crispy Lentils

Just in time for World Pulses Day, here’s a great recipe celebrating the humble lentil with a sprinkling of our delicious Coastline Salt. This crunchy topping is fantastic added to salads, soups or roasted vegetables.

Thank you Steve Guy from Havenhills Field and Kitchen who said,

“I chose Coastline Salt as the aniseed and lemon flavours from the fennel dulse and lemon verbena bring a light and fresh balance to the toasted flavours of the roasted lentils while the salt within the mix is the perfect carrier to season the overall dish.”

Prep time: 20 minutes plus cooking and cooling time. Total 2 hours

Cooking time: approx 1 hour

Serves: 1 x 200g jar

Ingredients:

100g British lentils

10g Droitwich Coastline Salt

water

20g olive oil

Method:

1. Boil the lentils for 30-40 minutes until tender

2. Drain and allow to cool

3. Dry off the lentils with some kitchen roll or tea towel

4. Toss in the olive oil and coat well

5. Roast in the oven for 20-30 minutes until the lentils go crispy

6. Remove from the oven and whilst hot, toss with the Droitwich Coastline Salt

7. Taste and adjust seasoning.