Toasted lentil trail mix

I am a mere 2 days into my 7 week challenge and so far so great! My meals are full of wholesome and healthy foods. Actually last night I made one pretty rockin’ tomato sauce for my whole grain, flax seed pasta. It was fantastic! More on this later, friends.

Alongside the LYM goals set for the first pillar [be healthy], I’ve set the following intention for Week One:

Rid the toxins from my body, my home + my life, including negative energy, which can be the worst toxin of them all.

Even in the first day of the challenge, I was faced with frustrations and negativity. Instead of crumbling down, I pushed myself to stop, reflect and focus on my intention. Dedicating my practice to this very thing last night was key to me moving forward in this challenge in the most positive way!

Right, onto what the post is really about…a wonderful Trail Mix recipe!!

Lentils you say? You know, I would’ve never thought to toast dried lentils and toss them in a Trail Mix until i found this beautiful recipe from Three Many Cooks. I omitted the chocolate [insert gasp here] but also added split peas. I have to admit, I messed up the first batch. You see, with the lentils, all you need to do is soak them in water, then roast them. So I thought I could do the same with the peas…wrong! You need to soak the peas, cook them, then roast them. So here I present, take 2 on my trail mix.

Toss these toasted bits with anything else you like in a trail mix and voila; a happy, healthy, friendly snack! What a great way to get more protein in trail mixes. I’m a little obsessed with the toasted lentils. I wonder if next time, I can make a sweeter mix and make honey lentil clusters out of them? Boy oh boy, my brain never stops wondering/wandering!

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Prep Time 5

Cook Time 20

Total Time 25

Course: Snack

Cuisine: French

Calories: 250

Ingredients Equipment Method Video

Ingredients

1/2 cup dried red lentils
1/2 cup dried green split peas
1/2 teaspoon cayenne divided
3/4 cup toasted sunflower seeds
3/4 cup pumpkin seeds
3/4 cup slivered almonds
3/4 cup dried cranberries

Equipment

1 separate bowls
1 parchment lined baking sheet
1 oven

Method

In separate bowls, soak lentils and peas in 1 cup of water for at least one hour.
Drain. Spread lentils on a parchment lined baking sheet and sprinkle with cayenne.
Bake at 350°F for about 20 minutes [mixing halfway through] until nicely toasted.
Meanwhile, cook the peas in boiling water for about 30 minutes.
Again, drain and spread on parchment lined baking sheet and sprinkle with cayenne.
These should take about 20-30 minutes depending on your oven’t temperature.
Mix toasted lentils & peas with the rest of the ingredients and enjoy!