Looking for a nutritious, savory snack? These spiced lentil and walnut snack bars offer a perfect balance of protein, crunch, and warmth from aromatic spices.
Made with cooked red lentils, crunchy walnuts, and a blend of spices, these bars are baked until firm and sliced for easy grab-and-go snacking.
Ideal for a quick energy boost or to keep on hand for busy days, this recipe combines wholesome ingredients into a delicious, homemade snack bar.
Why You’ll Love This Recipe
- Using red lentils provides plant-based protein and fiber, keeping the bars hearty and nutritious.
- Walnuts add crunch, healthy fats, and a mild, nutty flavor that complements the spices.
- Baking the mixture sets the bars firmly so they hold their shape for easy snacking.
- A blend of warm spices enhances the savory flavor profile, making these bars unique compared to traditional sweet snack bars.
Spiced Lentil and Walnut Snack Bars
These savory lentil walnut snack bars are baked to golden perfection with warm spices and crunchy walnuts for a protein-rich, satisfying snack.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 12
- Yield
- 12 bars
Ingredients
- 1 cup dried red lentils (about 200g), rinsed and drained
- 2 1/2 cups water (600ml)
- 1 1/2 cups walnuts (about 150g), coarsely chopped
- 1/4 cup rolled oats (20g)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 large egg, lightly beaten
Instructions
- Cook the Lentils In a medium saucepan, combine rinsed red lentils and water. Bring to a boil, then reduce heat to simmer. Cook uncovered for 15 minutes or until lentils are soft and most of the water is absorbed. Drain any excess water and allow lentils to cool slightly.
- Prepare the Mixture Preheat oven to 350°F (175°C). In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes. In a large bowl, combine cooked lentils, sautéed onions and garlic, chopped walnuts, rolled oats, cumin, smoked paprika, cinnamon, black pepper, salt, and the beaten egg. Mix thoroughly until well combined.
- Bake the Bars Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal. Press the lentil mixture firmly into the pan in an even layer. Bake in the preheated oven for 25-30 minutes until the edges are golden and the bars are set.
- Cool and Slice Remove from oven and allow the bars to cool completely in the pan on a wire rack for at least 30 minutes to set properly. Use the parchment overhang to lift the slab out and transfer to a cutting board. Cut into 12 bars.
Helpful Tips
- Ensure lentils are well drained after cooking to prevent soggy bars.
- Press the mixture firmly into the pan to help bars hold their shape after baking.
- Store bars in an airtight container in the refrigerator for up to 4 days.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- If walnuts are an allergen, consider pumpkin seeds or sunflower seeds as alternatives.
Storage and Make-Ahead
Refrigerate the snack bars in an airtight container for up to 4 days to maintain freshness.
For longer storage, bars can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use other types of lentils?
Red lentils work best because they cook quickly and become soft. Using other lentils may require adjusting cooking time and could affect the texture of the bars.
Are these bars gluten-free?
This recipe contains rolled oats, which can be gluten-free if certified. Use certified gluten-free oats to make the bars gluten-free if desired.
How should I store leftover bars safely?
Store cooled bars in an airtight container in the refrigerator and consume within 4 days. Freeze for longer storage.
Leave a Reply