• 2 cups uncooked lentils
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika powder
• 1 teaspoon cinnamon powder

Take 2 cups of uncooked lentils, sift through and rinse them throughly.Put the washed lentils in a saucepan with water, covering 2 inches above the lentils. Bring it to boil, lower the heat and let it simmer for 25 to 30 minutes. Stir the lentil occasionally. Overcooking the lentils will make them mushy, so cook them until they are soft from inside and still hold their shape.Remove from the heat, rinse lentils with cold water and drain well. Spread Lentils on clean kitchen towel or paper towel and let them dry for 15 mins. Heat oven to 300°F degrees.Put the cooked lentils in big bowl, coat them with olive oil, salt, pepper, paprika and cinnamon powder. Line the baking sheet with a parchment paper, spread the lentils and roast in the oven for 30-40 minutes until they are crunchy. Remember to give them a stir every 10 minutes during roasting.Take the pan out of the oven and let the lentils cool. Taste for seasoning and store in air-tight container. Lentils can be stored for 10-15 days. These lentils can be used to garnish salads or soups and as a quick snack with a green mango salsa.