Fried-Spiced Lentils
I found this recipe by Chef Kay Chun in Food & Wine Magazine. I made several batches, and seasoned them all differently- just like popcorn. My favorite combinations included: rosemary, dried and crushed parsley and carrot tops, and a hot pepper mix. Add salt and start snacking!
Recipe by:
  • 2 cups red* lentils, soaked for 1 hour and drained
  • Canola oil**, for frying
  • ¼ teaspoon smoked paprika
  • Kosher salt
  • Pepper
  1. 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 ¼ 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.
*I used Harvest Gold Lentils.
**I prefer to use organic safflower oil or a neutral flavored organic coconut oil in lieu of canola oil.
Recipe by April Joy Certified Organic Farm | Ridgefield, WA at