Do your salads get boring? Begging for more flavor, maybe some crunch? I have the best fix: tiny, transformative, crispy fried lentils. They deliver an earthy, savory crunch to salads, grain bowls, soups, and sides, and they make a fine snack, too. Best of all, they’re simple to make and will keep for up to a week on your countertop.
This idea comes from former Washington Post columnist Joe Yonan, who wrote about the technique—inspired by Mollie Katzen’s 2013 cookbook The Heart of the Plate—in 2014. To make them, I follow the same technique that Yonan calls for in his column: First soak and dry the lentils, before crisping them up. Then I either fry them on the stovetop or roast them in the oven. Below, I outline exactly how to make excellent fried lentils at home.
The Best Lentils to Use
Green, also known as French or Puy and black (“beluga”) lentils, work beautifully. Basic brown lentils, while slightly larger and less delicate, are a solid alternative if that’s what you have on hand, but they don’t get quite as crunchy. It’s best to avoid using red or yellow lentils, as they’re too soft to hold their shape and become crunchy.
How to Fry or Roast Lentils
Plan Ahead
Soak your lentils for 1 to 24 hours (the countertop is fine for an hour or two; for longer than that, I shift to the fridge). After at least an hour, drain, rinse, and pat very dry with paper towels or a clean kitchen towel. Short on time? Boil for 20 minutes, drain, rinse with cold water, and pat dry. The result will still be crispy, but with a slightly starchier surface.
Serious Eats / Vicky Wasik
Cooking the Lentils
For a half cup of dried lentils, you’ll need about three tablespoons of neutral oil, such as safflower, canola, vegetable, or grapeseed oil, for frying. Frying is straightforward—but a few tips will help prevent sogginess or overcooking:
- Heat the oil over medium to medium-high until it just shimmers. Test by dropping a single lentil into the pan—if it sizzles on contact, the oil is ready for frying; if not, wait another 10 to 15 seconds and try again.
- While cooking, adjust the heat levels as needed to maintain a consistent heat. Fry the lentils for about seven minutes, stirring occasionally, until crisp.
- Transfer to a paper towel–lined plate to absorb any excess oil.
- Spread in a single layer, and season immediately with salt or the spices of your choice, such as smoked paprika, cumin, curry powder, dried herbs, or red pepper flakes.
If you’re more of an oven person, great news: you can roast soaked or cooked lentils at 425°F (220°C) and get results nearly identical to frying. Toss the patted-dry lentils with a few tablespoons of oil and a bit of salt, spread in a single layer on a rimmed quarter-sheet pan, and roast until crispy, about 10 minutes. Transfer to a paper towel-lined plate to absorb excess oil, then season.
Make-Ahead and Storage
Once cooled, crispy lentils will keep in a sealed container at room temperature for up to a week—though honestly, they rarely last that long. Sprinkle them on all the dishes you already love for an extra layer of crunchy, earthy savoriness. You could also just eat them by the handful. Once you’ve tried this trick, you’ll find yourself always looking for excuses to fry—or roast—lentils.
