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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 

Kay Chun
April 2016

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Credit: © Eva Kolenko

Recipe Summary test

active:
10 mins
total:
1 hr 10 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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