The red lentils in my pantry have been ignored for too long. I don’t have too much experience with lentils so I turned to the net and searched for a good recipe. But most of the choices were daals and stews which I wasn’t in the mood for. So I decided to try making crispy lentils a la Cobras & Matadors. They serve up a delicious crispy green lentils with serrano ham and scallion. The lentils are crispy around the edges and shriveled up from the oil bath. But I wanted my lentils to be crispy all the way through and since red lentils cook up faster than others I knew I would get the texture I was looking for.
I cooked the lentils in boiling water for 10 minutes then drained it well. I heated up about an inch olive oil and started frying them up. Meanwhile I sliced up a few slices of bacon and scallion. When the lentils were almost done, that would be crispy all the way through, I threw in the bacon and scallion so they could crisp up too. When they came out of the pan I drained it on a paper towel lined paper bag and seasoned with salt, paprika, curry powder, cayenne, and black pepper.
Now to compose the salad… what better than Gioia burrata? The lentils got a squeeze of lemon juice, the burrata a drizzle of delicious wild olive oil, and microgreens dressed simply with lemon juice and olive oil. The lentils were like lil mini chips and the crispy bacon and scallion were delicious. The texture and flavor contrast between the crispy spicy lentils and creamy milky burrata was great. Not to mention the pretty colors. The microgreens brought a bit of freshness to the plate. This salad was quite tasty.