In a medium sized pot over medium-high heat, add the water, drained lentils and a pinch of salt and bring to a boil. Reduce the heat to medium-low so the lentils are gently simmering. Set a timer for 20 minutes and check for doneness at that point. You want the lentils to still be firm, but cooked through. This can take about 20 to 25 minutes.
Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Drain the lentils through a sieve. Line a plate with paper towels. Add the cooked lentils on top. Place another paper towel on top and pat dry to remove as much water as possible. Do so gently so the lentils don't get too soft. Get as much water as possible removed, you want the lentils to be dry, otherwise they won't get as crispy.
Depending on which flavours you're making, add the lentils to a bowl. Toss with 1 1/2 tsp extra virgin olive oil and the spices.
Add the spiced lentils to the baking sheet. Bake for 12 minutes, then remove, toss them around, place back in the oven for 8 to 12 minutes more, until crispy. Store in glass jars until ready to use. Enjoy!