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5Ingredients
70Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 cups red lentils (soaked for 1 hour and drained)
- canola oil (for frying)
- 1/4 tsp. smoked paprika
- kosher salt
- pepper
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Reviews(1)
Onari B. 8 years ago
I revised it a bit by using olive oil instead of canola oil, and using cayenne pepper instead of pepper. It was really good and a great taste/texture change from the way I had been using red lentils -- for dal, and nothing else. I'm going to have it with light brown rice, but it tastes like it would pair well with a lot of things. This is definitely a new favorite and something I'd love to make again -- even for guests. Sometimes vegetarian/vegan dishes can be on the bland side and this can be a discouraging introduction to vegetarian/vegan dishes for omnivore family/friends. This is definitely not bland and I just know it'll be a hit no matter who I make it for. :)