Crispy Thai Coconut Curry Lentils

Directions

1. Pre-heat fryer or heavy skillet with oil to 375°F (190°C).
2. Combine red curry powder, ginger, garlic, pepper, coconut and salt. Set aside.
3. Fry batches of lentils in a fine mesh strainer with a long-handled whisk, whisking vigorously until lentils sound crispy and have a golden-brown color.
4. Remove lentils and drain on paper towels. Lightly salt.
5. While still hot, toss fried lentils with the curry spice blend and lime zest until evenly coated.
6. Once cool, stir in chopped fresh basil. Store in airtight container for up to 5 days.