F&W’s Kay Chun makes this dead-simple and addictive snack by pan-frying lentils and tossing them with salt, pepper and paprika.
Slideshow: More Lentil Recipes
2 cups red lentils, soaked for 1 hour and drained
Canola oil, for frying
1/4 teaspoon smoked paprika
How to Make It
Soak the red lentils in water for 1 hour. Drain and pat the lentils dry with paper towels. In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. Fry the lentils in batches, stirring, until yellow and crisp, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain. In a small bowl, toss the fried lentils with the paprika, season with salt and pepper and serve.
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