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Lentils.org

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Lentil Chili Crisp

Prep Time: 20 Minutes

Total Time: 1 Hour

Servings: roughly 1 quart

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 3 cups (750 mL) canola oil
  • ¼ cup (60 mL) garlic, thinly sliced
  • ½ cup (125 mL) red chili flakes
  • ¼ cup (60 mL) dried onion flakes
  • 3 Tbsp (45 mL) toasted sesame seeds
  • 2 Tbsp (30 mL) kosher salt
  • 2 Tbsp (30 mL) smoked paprika
  • ¼ cup (60 mL) soy sauce
  • 1 cup (250 mL) whole red lentils, cooked and oven roasted*

Directions

  1. In a medium sized pot, heat oil over medium heat until it reaches roughly 200°F (100°C). Add garlic and cook for roughly 2 minutes, until lightly golden.
  2. Remove pot from the heat and add the remaining ingredients, stirring to combine.
  3. Taste for seasoning and adjust to your preference.
  4. Allow the mix to cool completely before storing in an airtight container. Chili crisp can be stored for up to one month in an airtight container. Stir well prior to using.

*To oven roast whole red lentils, soak for 12 hours, or simply pre-cook the lentils and drain very well. Roast in oven for 30 minutes at 400°F (200°C), tossing part way through to ensure even roasting.

Nutritional Information

  • Serving Size: 2 Tbsp (30 mL)
  • Per serving:
  • Calories 190
  • Total Fat 20 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 2 g
  • Dietary Fibre 1 g
  • Sugar 0 g
  • Protein 1 g
  • Sodium 430 mg
  • Potassium 60 mg
  • Folate 11 mcg

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