The simple tip to transform lenses into an irresistibly crunchy top for salads, soups and more

Do your salads become boring? Mendi for more flavor, maybe a little crunch? I have the best solution: tiny, transformative and crisp fried lenses. They deliver a earthy and tasty crunch with salads, cereal bowls, soups and alongside, and they also make a fine snack. Better still, they are simple to do and will keep up to a week on your counter.

This idea comes from the old Washington Post Columnist Joe Yonan, who wrote on the technique – inspired by the Katzen Mollie kitchen book 2013 The heart of the plate—An 2014. To do them, I am the same technique as Yonan calls in his column: first soak and dry the lenses, before believing them. Then I fry them on the stove or the roasting in the oven. Below, I describe exactly how to make excellent fried lenses at home.

The best lenses to use

Green, also known as French or Puy and Black Lentils (“Beluga”), work wonderfully. Basic brown lenses, although slightly larger and less delicate, are a solid alternative if this is what you have at hand, but they do not become so crunchy. It is preferable to avoid using red or yellow lenses, as they are too soft to hold their shape and become crunchy.

How to fry or roast lenses

Plan in advance

Soak your lenses for 1 to 24 hours (the counter is fine for an hour or two; for longer than that, I go to the refrigerator). After at least an hour, drain, rinse and tap very dry with paper towels or a clean cloth. Short of time? Boil for 20 minutes, drain, rinse with cold water and dry. The result will always be crisp, but with a slightly more starchy surface.

Cook lenses

For half a cup of dried lenses, you will need about three tablespoons of neutral oil, such as carthame, canola, vegetables or seed oil, for frying. The frying is simple, but some tips will help prevent buoy or overpays:

1. Heat the oil to the medium to high-raised until it sparkles. Test by dropping a single lens in the pan – if it shatters in contact, the oil is ready for frying; Otherwise, wait another 10 to 15 seconds and try again.
2. During cooking, adjust the heat levels if necessary to maintain coherent heat. Fry the lenses for about seven minutes, stirring from time to time, until the crisp.
3. Transfer in a baking sheet lined with paper towel to absorb any excess oil.
4. Spread in a single layer and assemble immediately with salt or spices of your choice, such as smoked paprika, cumin, curry powder, dried herbs or red pepper flakes.

If you are more an oven, excellent news: you can roast the lenses soaked or cooked at 425 ° F (220 ° C) and obtain results almost identical to frying. Mix the drying lenses tapped with a few tablespoons of oil and a little salt, divide into a single layer on a quarter in a quarter of sheets and roast until it is crisp, about 10 minutes. Transfer to a plate covered with paper towel to absorb excess oil, then season.

Make-ahead and storage

Once cooled, crisp lenses will keep in a container sealed at room temperature up to a week, although honestly, they rarely last so long. Sprinkle them on all the dishes you already like for an additional layer of crunchy terrible flavor. You can also eat them with the handle. Once you have tried this tip, you will always find yourself looking for excuses to fry – or roast – lentils.