7/8 orange (132g)
3/4 cup (127g)
Strawberries, cored and halved
7/8 pint (306g)
7/8 medium (2-2/3" dia) (129g)
Canned pineapple, drained
1 2/3 cup, sliced (278g)
1 2/3 fruit (2-1/8" dia) (113g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 7 serving(s), scale accordingly (0.86x).
Juice orange, being sure to remove all seeds from juice.
Put the rest of the fruits in a bowl and pour orange juice over top; mix.
26 tbsp (307g)
5 tsp (24mL)
1/2 tbsp (5g)
Crushed red pepper
1 tbsp (6g)
1/2 tbsp, ground (3g)
3 dash (2g)
3 cup (757mL)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 5 serving(s), scale accordingly (1.6x).
Place rinsed lentils in a pot and add water. Cover and bring to a boil. Reduce heat to low and cook for 20 minutes, stirring occasionally.
Meanwhile, preheat the oven to 425 F (220 C).
Drain the lentils, put them back in the pot and mix in all remaining ingredients.
Line a baking sheet (or two) with parchment paper (or foil). Spread lentils over in an even layer. Bake for 12 minutes, stir lentils around, and then bake for another 12 minutes or so. Keep an eye on them towards the end to make sure they don't burn, but make sure they are completely crunchy and have no moisture before removing.
To store: Let lentils cool completely and then store in an airtight container. Can last up to 2 weeks.