Lentil Granola

Red lentils, also known as French lentils, or Masoor Dal in Hindi, are sweet and astringent in taste and are considered light, dry, cold, and absorbent in nature. They are an excellent source of easy-to-digest plant protein and are rich in minerals, including iron, potassium, and folate. Lentils are high in antioxidants, making them great for improving complexion, and are often used in topical cleansing scrubs and pastes in Ayurveda.

Adding lentils to this granola makes it more nutritious, filling, and wholesome. The ingredients are selected to suit Kapha individuals who can benefit from less starch and simple sugars, more astringency and fiber from the lentils, blood sugar balancing spiciness from the cinnamon and ginger, and bitterness from the carob syrup and olive oil. Black raisins are optional, but they add a boost of iron.

Makes 3-4 cups

Ingredients:
1 cup red lentils,
1 cup rolled oats
3 tbsp ground flaxseeds
2 tbsp olive oil
5 tbsp sweetener (pure maple syrup or carob syrup)
1/2 cup seeds (sunflower, pumpkin seeds)
1/2 cup black raisins
2 tbsp vanilla extract
3 tbsp cinnamon
2 tbsp dry ginger powder
1/2 tsp salt

Preparation Method:

– Wash and soak the lentils in water for 10 minutes, strain them, and allow them to dry out on a kitchen towel for a few minutes.

– Preheat the oven to 170C. Line 2 baking trays with parchment paper and set them aside.

– Add the lentils, oats, ground flaxseed, sweetener, seeds of choice, vanilla, cinnamon, ginger powder, salt, and olive oil to a large bowl. Mix everything until well combined.

– Transfer the mixture to one of the two baking trays, and spread it evenly, forming a 1 cm thick sheet of granola. Keep it intact, not crumbled apart.

– Bake the granola for 20 minutes until it becomes golden brown on one side. Flip it onto the other parchment-lined tray, and continue baking it for 10 minutes longer.

– Allow the granola to cool completely. Start breaking it into chunky clusters, and mix in the raisins. Store it in an airtight container.

Notes:
– Vata individuals should eat it with milk or yogurt so that it doesn’t cause too much dryness in their system
– Pitta individuals should use maple syrup instead of carob molasses and leave the cinnamon and ginger powders out
– Kapha individuals can enjoy it on its own or with some rice milk