Breaking News Bar
posted: 1/22/2014 6:06 AM

Fried Lentils

hello
Success - Article sent! close
  • Fried Lentils

      Fried Lentils
    The Washington Post

 

1 cup dried lentils, preferably smaller red, yellow, black beluga or French du Puy

Safflower oil, olive oil or grapeseed oil, for frying

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

Salt

Put the lentils in a bowl with water to cover. Soak for 1 hour.

Drain the lentils in a fine-mesh strainer, shaking out as much excess water as you can, then lay them out on absorbent towels in a single layer to dry. (Gently shake the lentils around a bit from time to time to help speed up the drying.)

Set a paper-towel-lined plate and a slotted spoon by the stove. Pour the oil to a depth of inch in a large skillet over medium heat. When the oil is hot enough to sizzle a lentil on contact, carefully add just enough lentils to form a single layer. Fry, stirring occasionally, until they are crisp and become slightly translucent around the edges, 5 to 6 minutes. (Red lentils will turn yellow; French du Puy lentils will turn brown.)

Use the slotted spoon to lift out the lentils in batches, holding and slightly tilting each scoop over the pan to let the oil drain off, then transfer them to the lined plate. Salt lightly.

Repeat with the remaining lentils, being sure to wait until the oil is instant-sizzle-hot before adding the lentils. Serve warm or at room temperature.

Serves 24.

Cook's note: This recipe turns lentils into something more like nuts: crunchy and addictive as a snack, but also good on salads and grains and, as cookbook author Mollie Katzen suggests, layered between beets and yogurt in a savory parfait.

Nutrition values per tablespoon: 40 calories, (1 g fat (0 saturated) 5 g carbohydrates, 2 g fiber, 0 sugar, 2 g protein, 0 cholesterol, 15 mg sodium.

Adapted from "The Heart of the Plate" by Mollie Katzen (Houghton Mifflin, 2013)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.