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High Protein Lentil Trail Mix Recipe

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4.3 from 67 reviews

This High Protein Lentil Trail Mix recipe offers three flavorful variations of a nutritious, crunchy snack perfect for dinner or anytime energy boosts. Using red split lentils as the base, it incorporates Indian spices, gochujang and maple syrup, and nacho spices to create unique savory and sweet blends. The lentils are cooked, baked, and crisped to perfection with nuts, dried fruits, and seasonings for a satisfying, protein-packed trail mix.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Common Ingredients

  • 1 1/2 cups dry split red lentils (masoor dal)
  • 5 cups water
  • 1/2 teaspoon salt (for cooking lentils)

Indian-Spiced Trail Mix

  • 10 curry leaves, chopped
  • 1 hot green chili (Serrano or Indian chili), finely chopped
  • 1 tablespoon oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chaat masala blend (or dry mango powder (amchur))
  • 1/4 cup chopped cashews (raw or roasted) or peanuts
  • 2 tablespoons large flake dry coconut
  • 2 tablespoons raisins (or chopped dates)
  • 1 to 2 teaspoons sugar
  • 1/4 to 1/2 teaspoon salt
  • Pepper flakes or cayenne (optional, for heat)

Peanut Gochujang Trail Mix

  • 1 tablespoon gochujang
  • 1 tablespoon maple syrup
  • 2 teaspoons oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup roasted unsalted peanuts, chopped (optional)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped candied ginger (or dates)
  • Optional: 2 teaspoons gochugaru pepper flakes for more flavor

Nacho Spice Trail Mix

  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon nutritional yeast (or more, to taste)
  • 1/4 teaspoon kala namak (or 1/2 teaspoon Tajin)
  • 3 teaspoons oil (divided)

Instructions

  1. Cook the lentils: Wash the red lentils thoroughly and add them to a saucepan with 5 cups of water and 1/2 teaspoon salt. Bring to a boil over medium heat, skimming off any foam. Reduce heat to medium-low, partially cover, and simmer for 6 to 7 minutes until the lentils become al dente, turning from pink to light yellow and tender but not mushy. Drain immediately through a strainer and let them sit for at least 15 minutes to drain well, shaking occasionally.
  2. Make the Indian-spiced trail mix: In a small bowl, combine chopped curry leaves and finely chopped green chili. Heat 1 tablespoon oil in a skillet over medium heat until hot, then pour the oil over the chili-curry leaf mixture carefully to slightly cook them. Alternatively, briefly sauté chili and curry leaves in the skillet then turn the heat off. Mix in turmeric and chaat masala blend, then set aside. Spread one-third of the drained lentils (about 1 1/4 cups cooked) evenly on a parchment-lined baking sheet, no thicker than two lentils deep. Bake at 320°F (160°C) for 20 to 25 minutes until lentils start drying out. Remove pan, drizzle the spiced oil over the lentils and add salt, chopped cashews or peanuts, coconut flakes, and optional pepper flakes or cayenne. Mix well and return to oven at 290°F (145°C) for 15 to 20 minutes, stirring once midway, until lentils crisp and nuts toast. Remove from oven and stir in raisins and sugar while still warm. Taste and adjust seasoning. If lentils feel soft, let sit in turned-off warm oven for 10 minutes. Cool completely before storing or serving.
  3. Make the peanut gochujang trail mix: In a bowl, thoroughly mix gochujang, maple syrup, 2 teaspoons oil, garlic powder, and salt. Optionally add 2 teaspoons gochugaru pepper flakes for extra heat. Mix three-quarters of this gochujang mixture with one-third of the drained lentils (1 1/4 cups cooked), spread evenly on a parchment-lined baking sheet. Bake at 290°F (145°C) for 30 to 35 minutes until lentils dry and crisp around edges. Remove from oven, toss peanuts with the remaining gochujang mixture. Loosen lentils from parchment forming clusters, mix in peanuts and lemon zest, spreading evenly. Drizzle an additional teaspoon oil if needed. Bake at 275°F (135°C) for about 15 minutes, watching closely to prevent burning from sugars. If browning too quickly, turn off oven and let tray sit inside for 10 minutes. Remove from oven, fold in candied ginger or dates, and cool completely before storing or serving.
  4. Make the nacho spice trail mix: Combine salt, garlic powder, onion powder, paprika, cayenne, nutritional yeast, and kala namak (or Tajin) in a small bowl. Toss one-third of drained lentils (1 1/4 cups cooked) with 2 teaspoons oil and the spice mix. Spread on a parchment-lined baking sheet, optionally pressing lentils together to form small clusters. Bake at 320°F (160°C) for 25 minutes. Remove pan, stir lentils, drizzle with another teaspoon oil for extra crispness. Bake again at 290°F (145°C) for 15 to 30 minutes, stirring every 10 minutes, until golden and crisp. For best texture, drizzle additional 1 to 2 teaspoons oil if needed and optionally add some dried dates or cranberries to balance any dryness. Cool completely before storing or serving.

Notes

  • Lentils can be slightly overcooked without issue as they will crisp up during baking.
  • You can customize heat levels by adjusting chili and cayenne quantities.
  • Use chopped dates instead of raisins for alternate sweetness.
  • Pressing lentils into clusters creates chunkier trail mix but it’s optional.
  • Store cooled trail mix in an airtight container to preserve crispness.
  • Adjust maple syrup and gochujang amounts based on sweetness and spice preference.
  • Nutritional yeast adds umami in the nacho spice mix, omit if unavailable.
  • Using roasted peanuts adds crunch, but raw works too.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Indian Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/high-protein-lentil-trail-mix-recipe/