Do salads feel lifeless? Is your favorite grain bowl missing something? The solution is simple: crispy fried lentils. These tiny legumes deliver an addictive, savory crunch that elevates salads, soups, and even snacking to a new level. Best of all, they’re surprisingly easy to make and stay fresh for up to a week.
This technique, popularized by former Washington Post columnist Joe Yonan in 2014 (inspired by Mollie Katzen’s 2013 cookbook The Heart of the Plate ), transforms humble lentils into a textural masterpiece. The key is pre-soaking and thoroughly drying the lentils before frying or roasting.
Choosing the Right Lentils
Not all lentils are created equal for this purpose. Green (French or Puy) and black (beluga) lentils are ideal. Their smaller size and firm texture produce the most satisfying crunch. Brown lentils work in a pinch, though they won’t be quite as delicate. Avoid red or yellow lentils – they lack the structure to crisp properly and will become mushy instead.
How to Fry or Roast for Maximum Crunch
The process is straightforward, but attention to detail makes all the difference.
Preparation is Key:
Soak lentils for 1–24 hours (countertop is fine for shorter soaks; refrigerate longer ones). Drain, rinse, and pat completely dry – this is critical. In a rush? Boil for 20 minutes, then drain, rinse with cold water, and dry thoroughly. The boiled method yields slightly starchier, but still crispy, results.
Frying (The Classic Method):
Use about three tablespoons of neutral oil (safflower, canola, vegetable, or grapeseed) per half-cup of dried lentils. Heat the oil over medium-high until shimmering; test with a single lentil – it should sizzle. Fry for around seven minutes, stirring frequently, until crisp. Drain on paper towels and season immediately while hot with salt, smoked paprika, cumin, curry powder, or whatever spices you enjoy.
Roasting (The Easier Alternative):
Preheat oven to 425°F (220°C). Toss the dried lentils with oil and salt, spread in a single layer on a baking sheet, and roast for about 10 minutes, until crispy. Drain on paper towels and season.
Storage and Uses
Once cooled, store crispy lentils in an airtight container at room temperature for up to a week. Though, realistically, they’ll disappear much faster. Sprinkle them liberally on salads, grain bowls, or soups for added texture. Or simply eat them straight from the container – you’ve been warned.
Crispy fried lentils are a game-changer. Once you experience the addictive crunch and savory flavor, you’ll find yourself making them constantly.
This simple technique transforms an overlooked ingredient into a culinary staple, proving that sometimes the best additions are the most unexpected.
