Recipe and images by Amber Bremner
Crispy chickpeas have made many an appearance in my kitchen, but I’d never thought to try the idea with lentils. I was in for a treat and enjoyed these very much with a few meals while experimenting with the idea. I use dry lentils, as they’re the cheapest option and also can be cooked until just right – with a little remaining firmness so they stand up to frying. Tossed with some za’atar, they become crispy, tasty, nuggety little bits of goodness that are delicious scattered over almost anything. I paired them with roasted harissa cauliflower on a bed of yoghurt, and watched my family hoover it up and lick the plate clean. I’ll call that a win.
Lentils
½ cup dry French style lentils
½ cup neutral flavoured cooking oil
Za’atar
2 tbsp toasted sesame seeds
2 tbsp ground coriander
1 tbsp sumac
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
2 tsp flaky sea salt
Cauliflower
½ a large cauliflower (about 800g), cut into florets
¼ cup olive oil
2–4 tbsp harissa (I use rose harissa from Vetro)
2 tbsp tomato paste (optional, see recipe instructions)
salt
To serve
1½ cups yoghurt (dairy or coconut)
coriander leaves
Give the lentils a good rinse, then cook in plenty of boiling water for 15–20 minutes, until tender but retaining a little bite. Drain, rinse under cold water to stop the cooking, then spread them on a clean tea towel to dry out.
Make the za’atar by mixing all ingredients together. It’ll make more than you’ll need for this recipe – try using the leftover spice mix to season roast potatoes, or for dipping with bread and olive oil.
Heat ½ cup of neutral flavoured cooking oil in a deep frying pan over medium heat. Add the lentils and fry for 5–6 minutes, stirring often, until the lentils start to smell a bit nutty, and the oil is browning and foaming. Test a few lentils for crispness – keeping in mind they’ll crisp more once drained. The easiest way to drain them is to carefully strain the cooked lentils using a sieve, to separate them from the oil. Spread the lentils on paper towels to drain and cool, then pop them into a bowl or jar and stir through 2 tbsp za’atar.
In a large mixing bowl, mix olive oil, harissa and tomato paste. Harissa can vary wildly in heat, from quite mild and fragrant to blow your head off hot. If you’re not familiar with the brand you’re using, taste some first. If it’s tasty as it is and not too hot, use 4 tbsp. If it’s more spicy, cut the heat by using 2 tbsp of harissa and 2 tbsp of tomato paste. Toss chopped cauliflower through the harissa mix, then spread on a baking tray and season with salt.
Roast cauliflower for 15 minutes at 220°C fan bake (or 240°C conventional oven), giving everything a stir part way through, until fragrant and a bit charred around the edges.
To serve, smear a plate with yoghurt, pile up with roasted cauliflower, and sprinkle over a generous quantity of lentils (with more available on the side – you’ll want them!). Drizzle with a little more olive oil to make lovely pools in the yoghurt, and add some coriander to finish. Mop up the tastiness with lentil wraps, or a hunk of sourdough.
