Combine the base

• In a bowl, mix the oats and cooked green lentils in equal parts.

Add the lemon zest

• Zest the whole lemon into the bowl, using only the zest and no juice so the granola stays dry and crispy.

Season and coat

• Add the olive oil, honey, cardamom, vanilla and salt.
• Stir until everything is evenly coated.

Bake

• Spread the mixture in an even layer on a parchment-lined baking sheet.
• Bake at 180 °C until golden and crispy, stirring halfway.

Cool

• Let the granola cool completely on the tray so it crisps up.