Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper to prevent sticking.
Measure out a cup of dried lentils, then rinse thoroughly under cold water until the water runs clear. Drain well and spread them out on a clean towel to dry for a few minutes.
Spread the dried lentils in a single layer on the prepared baking sheet. Ensure they are not overlapping to promote even roasting.
In a small bowl, combine olive oil, salt, smoked paprika, and cumin. Mix well to create a seasoned oil mixture.
Drizzle the seasoned oil over the lentils and toss gently with a spoon or your hands, ensuring each lentil is lightly coated with the spice mixture.
Place the baking sheet in the oven and roast for about 15-20 minutes. Shake the pan or stir the lentils halfway through to promote even browning and crisping.
Watch for a golden-brown color and a toasted aroma, which indicates they are crispy and ready. If they aren’t quite there, roast for another 2-3 minutes, but keep a close eye to avoid burning.
Remove the baking sheet from the oven and let the lentils rest for 5 minutes to firm up and cool slightly, enhancing their crunch.
Transfer the roasted lentils to a bowl. Taste and adjust seasoning if desired, then serve immediately for maximum crunch or store in an airtight container once cooled completely.
