{"id":305164,"date":"2025-11-20T02:52:49","date_gmt":"2025-11-20T02:52:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/lentil-trail-mix-3-ways-16-grams-protein-per-serving\/"},"modified":"2025-11-20T02:52:49","modified_gmt":"2025-11-20T02:52:49","slug":"lentil-trail-mix-3-ways-16-grams-protein-per-serving","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=305164","title":{"rendered":"Lentil Trail Mix, 3 Ways (16 grams protein per serving!)"},"content":{"rendered":"


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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!)<\/p>\n

\"Indian-spiced\"Indian-spiced<\/figure>\n

When I shared my red lentil granola recipe<\/a>, quite a few of you asked for a savory version, and today I\u2019m 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.<\/p>\n

Why three ways? Because I just couldn\u2019t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!<\/p>\n

\"nacho\"nacho<\/figure>\n

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.\u00a0<\/p>\n

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. <\/p>\n

\"peanut\"peanut<\/figure>\n

The Indian-spiced lentils are inspired by Indian chivda<\/a>, 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!\u00a0<\/p>\n

For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars<\/a>. It\u2019s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.<\/p>\n

\"Indian-spiced\"Indian-spiced<\/figure>\n

If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first! <\/p>\n

Why You\u2019ll Love Lentil Trail Mix<\/h2>\n
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  • protein- and fiber-packed breakfast or snack with 16 grams each of protein and fiber per serving!<\/li>\n
  • make all three flavors or choose from 3 amazing flavors: Indian-spiced, peanut gochujang, or nacho cheese<\/li>\n
  • deep flavors and incredible textures<\/li>\n
  • naturally gluten-free with soy-free and nut-free options included<\/li>\n<\/ul>\n
    \"spoon\"spoon<\/figure>\n
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    More Ways to Use Split Red Lentils<\/h2>\n<\/div>\n

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    For the Indian-Spiced Lentil Trail Mix<\/h4>\n<\/div>\n
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    For the Peanut Gochujang Lentil Trail Mix<\/h4>\n<\/div>\n
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    For the Nacho Cheese Lentil Trail Mix<\/h4>\n<\/div>\n<\/div>\n

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    Cook the lentils.<\/h4>\n
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      Wash the red lentils<\/strong>, and add them to a saucepan with the water and salt<\/strong>. Bring the mixture to a boil over medium heat, skimming off any foam that forms. Reduce the heat to medium-low, partially cover, and simmer for 6 to 7 minutes until the lentils are al dente. They should turn from pink to light yellow and be tender but not mushy. Even if you overcook a little it will be work out fine. Immediately drain the lentils through a strainer and let them sit for at least 15 minutes to drain well. Shake occasionally while you prep your spice blends.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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      Make the Indian-spiced <\/strong>trail mix.<\/strong><\/h4>\n
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        Combine the curry leaves and green chili<\/strong> in a small bowl, then heat 1 tablespoon oil<\/strong> in a skillet over medium heat. Once the oil is hot, pour it over the chili-curry leaf mixture. (Alternatively, add the chili and curry leaves to the skillet and cook for a few seconds then switch off heat) The hot oil will cook the green chilis and curry leaves a little bit. Mix in the turmeric and chaat masala<\/strong>, then set aside.\u00a0<\/span><\/p>\n<\/li>\n

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        Spread the 1\/3 of the drained lentils(1 1\/4 cup cooked lentils (1\/2 cup dry split red lentils will <\/strong>yield 1 1\/4 cups cooked) <\/strong> onto a parchment-lined baking sheet in an even layer, no more than two lentils thick. Bake at 320\u00b0F (160\u00b0 C) for 20 to 25 minutes, or until the lentils start to dry out.\u00a0<\/span><\/p>\n<\/li>\n

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        Remove the pan from the oven, and drizzle the prepared spiced oil<\/strong> over the lentils. Add salt, chopped cashews or peanuts, coconut, and optional pepper flakes or cayenne<\/strong>. Mix well and bake at 290\u00b0F (145\u00b0\u00a0C) 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<\/strong> 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Make the peanut gochujang <\/strong>trail mix.<\/strong><\/h4>\n
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          Combine the gochujang, maple syrup, oil, garlic powder, and salt<\/strong> in a bowl and mix really well. (Optionally add in 2 teaspoons gochugaru pepper flakes for additional flavor.) Mix 3\/4 of this <\/strong>Gochujang mixture<\/strong> with 1\/3 of the drained lentils<\/strong>, (1 1\/4 cup cooked) and spread on a parchment-lined baking sheet in an even layer. Bake at 290\u00b0F (145\u00b0\u00a0C) for 30 to 35 minutes, or until the lentils start to dry and crisp around the edges.\u00a0<\/span><\/p>\n<\/li>\n

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          Remove the tray from the oven. Toss the peanuts<\/strong> with the remaining gochujang mixture<\/strong>. Loosen up the lentils from the parchment, so you get these clusters of lentils, and then mix in the peanuts and the lemon zest<\/strong>. Spread it out really well, breaking up any clumps. Drizzle with an additional teaspoon of oil<\/strong> if needed, and return the tray to bake at 275\u00b0F (135\u00b0 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. <\/span><\/p>\n<\/li>\n

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          Once the lentils are crisp, remove from the oven and fold in candied ginger or dates<\/strong>. Let it cool completely before storing or serving.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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          Make the nacho spice <\/strong>trail mix.<\/strong><\/h4>\n
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            Mix all the nacho spices and salt<\/strong> together in a small bowl. Toss 1\/3 of the drained lentils(1 1\/4 cup cooked red lentils) <\/strong>with the 2 teaspoons oil<\/strong> and the spice mix<\/strong>. Spread onto a parchment-lined baking sheet, pressing some of the lentils together to form small clusters. (This is optional, you can leave lentils as is as well. Try both ways and let me know what you prefer!) Bake at 320\u00b0F (160\u00b0 C) for 25 minutes.\u00a0<\/span><\/p>\n<\/li>\n

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            Remove the pan from the oven, stir, drizzle with another teaspoon of oil<\/strong> for crisper results. Bake at 290\u00b0F (145\u00b0\u00a0C) for another 15 to 30 minutes, stirring every 10 minutes, until the lentils are golden and crisp. I usually drizzle another 1-2 teaspoons oil as this trail mix doesn\u2019t have the seeet chewy additions And can feel a bit dry. Add some dates or cranberries or add some oil. Cool completely, then store or serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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