Preheat the oven to 200C / 400F. Mix the lentils with the oil and spices until coated, then spread into an even layer on a baking sheet. Roast for 15-18 minutes or until crispy.
Detox Salad
Place all of the ingredients into a large bowl and top with the crispy lentils and orange ginger vinaigrette. Serve immediately.
Orange Ginger Vinaigrette
Whisk or shake all the ingredients together until combined. Keep in the fridge for up to three days.
Notes
• To keep the salad for a couple of days, or if you're packing it for lunch, keep it separate from the dressing until right before serving. • The lentils will stay crispy in a jar on the counter for up to three days, but not if stored with the salad. • I've only tried this with lentils that have been soaked for several hours. A good trick is to freeze lentils that have been soaked, not cooked, to use in dishes like this one or this lentil stew. * I'm sure this would work just as well with beluga or French lentils, but I haven't tried. I'm not so sure about red lentils.