Roasted Okra with Red Lentils

I often shied away from okra because I had an aversion to the slime it would release when cooked.  Well, no more! This no-slime cooking method makes amazingly delicious okra.  It is abundant in farmers markets right now. When I purchased this okra at the market some were a deep crimson red and others bright green. Unfortunately, the vibrant colorations faded when they were cooked but the flavor is so amazing.  Roasted okra layered over a bed of red lentils and sprinkled with crunchy peanuts from our Penang nut & spice mix – it is a perfect meal or a side dish.  Enjoy!

Roasted Okra over Red Lentils


  • Penang nut & spice mix
  • fresh okra
  • extra virgin olive oil
  • sea salt
  • red lentils, dried
  • chicken or vegetable stock


  1. Wipe the fresh okra with a soft cloth to clean. Spread onto a foil lined baking sheet and toss the okra with a bit of olive oil, sea salt and Penang nut & spice mix. Bake in a 425º oven for about 20 minutes or until gently browned.
  2. While the okra is roasting, in a saucepan, bring the chicken/vegetable stock to a boil. Depending upon how much okra you are roasting and how many servings you will need, I use two parts liquid to lentil. If using 1 cup of lentils, use 2 cups of stock. Once it is boiling, add the red lentils, stir and cover. After 30 seconds, lower the heat and carefully watch so as not to over cook the lentils. Lentils cook quickly and become soft and mushy if overcooked. Cook time should be around 5-10 minutes. Lift lid and allow to cool so the cooking does not continue yet they stay warm while the okra finishes roasting.
  3. Remove okra from oven. Place a bed of lentils on a serving plate, top with the okra. Finish with additional Penang nut & spice mix.


Roasted okra pairs perfectly with any of the Glory Kitchen nut & spice mixes.

Roasted Okra over Red Lentils
Roasted Okra over Red Lentils
Roasted Okra over Red Lentils