Najmieh Batmanglij in her New Food of Life describes a popular street food in Iran as being popped lentils: Lentils fried in oil and eaten as is.
The idea intrigued me and I tried it with some adjustments: Parboiled the lentils till soft, pan-fried them in olive oil and seasoned them with salt, Aleppo pepper and cumin.
Served in a bowl and eaten with one’s fingers.
INGREDIENTS: 4 to 6 servings
- 1 cup of lentils
- Spices: Salt, 1 tsp Aleppo pepper (substitute paprika or chili powder), 1/2 tsp cumin
- 1/2 cup of olive oil
- Boil the lentils in several cups of water till tender; drain and spread on paper towels to dry for one hour or so.
- Heat the olive oil and pan-fry the lentils for a few minutes; season the lentils and transfer to a bowl. Serve warm or at room temperature.
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