Go Back

Skillet Popped Lentils With Parsley

This recipe demonstrates how to transform dry lentils into a crispy, 'popped' snack or garnish by dry-roasting them in a skillet. Seasoned simply with olive oil, cayenne pepper, parsley, salt, and pepper, these lentils offer a unique texture and savory flavor, perfect for elevating various dishes or enjoying on their own.
Print Recipe Pin Recipe
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1075.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups dry lentils
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup dried parsley
  • 1/2 teaspoon cayenne pepper
  • salt & pepper to taste

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for even heat distribution to prevent burning and ensure proper popping.
  • 1 Fine-Mesh Sieve For thoroughly rinsing lentils before drying.
  • 1 Wooden Spoon or Heat-Resistant Spatula For frequent stirring during dry-roasting.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Mixing Bowl For tossing popped lentils with seasonings.

Method
 

  1. Thoroughly rinse the dry lentils under cold water using a fine-mesh sieve, then spread them in a single layer on a clean kitchen towel to air dry completely for at least 30 minutes, ensuring no moisture remains.
  2. Heat a large, heavy-bottomed skillet over medium-high heat until it is hot but not smoking.
  3. Add the completely dry lentils to the hot skillet, spreading them into an even single layer.
  4. Dry-roast the lentils, stirring frequently with a wooden spoon or spatula, for 5-10 minutes.
  5. Continue roasting until the lentils begin to audibly 'pop,' turn a golden-brown color, and achieve a consistently crispy texture. Be diligent to prevent them from burning.
  6. Once popped and crispy, immediately remove the lentils from the skillet and transfer them to a medium mixing bowl to cool slightly.
  7. Drizzle the warm popped lentils with the extra virgin olive oil and toss gently to ensure an even coating.
  8. Add the dried parsley, cayenne pepper, salt, and freshly ground black pepper to the bowl.
  9. Toss all the ingredients together thoroughly until the popped lentils are evenly seasoned.
  10. Taste and adjust any seasonings as necessary, then serve immediately as a crunchy snack, a unique garnish, or a topping for salads and soups.

Notes

For optimal 'popping' and crispiness, ensure your lentils are absolutely bone-dry before they hit the skillet; any residual moisture will steam rather than pop. Use a heavy-bottomed skillet to maintain consistent heat, preventing hot spots that lead to uneven cooking or burning. Medium-high heat with constant stirring is key. While dried parsley is convenient, a generous hand of fresh, finely chopped parsley or cilantro stirred in at the very end will add a bright, herbaceous lift and vibrant color. These popped lentils are versatile—try them as a textural garnish for soups, salads, or grain bowls, or simply as a savory, high-fiber snack.