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- 2 cups red lentils, soaked for 1 hour and drained
- canola oil, for frying
- 1/4 teaspoon smoked paprika
- Salt and pepper
For the lentils
Pat the lentils dry with paper towels. In a large cast-iron skillet, heat ¼ inch of oil until shimmering. Fry the lentils in batches, stirring, until yellow and crisp, about 2 minutes. Transfer to a paper towel–lined plate to drain. In a small bowl, toss the fried lentils with the paprika, season with salt and pepper and serve.