Lentil Crunch

Method/Steps

1. Sort lentils and discard debris. Rinse lentils, drain and put into a large pan. Add broth and 1 tsp garam masala. Bring to a boil over high heat. Stir and reduce heat to a gentle simmer; cook, stirring occasionally, until lentils are barely tender to the bite, about 5 minutes. Strain lentils and drain well. Mix 1-1/2 tsp garam masala with lentils.

2. Spread 2 10 x 15 inch baking pans with oil. Divide lentils equally between pans and spread into an even layer.

3. Bake lentils in a 375°F oven until they are lightly toasted and crisp to the bite, about 10 minutes. Stir occasionally. Let cool in the pan about 10 minutes. Lentils may soften when completely cool; if necessary, return them to the oven and stir occasionally until they are crisp again.

4. Pour lentils into a serving bowl. Add more garam masala and salt to taste.