Skip to content
- Clean and pick through lentils, removing any debris. Place the lentils in a small saucepan,
cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have
softened but still have a little bite. Drain and set aside.
- Peel the onions and slice thinly. Place on a large platter, sprinkle with the flour and 1
teaspoon salt, and toss to mix well with your hands.
- Heat the oil in a medium heavy-bottomed skillet placed over high heat. Make sure the oil is
hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to
medium-high and carefully (it may spit!) add a quarter of the sliced onion. Fry for 5 to 7
minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden
brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and
burn). Use tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle
with a little more salt. Repeat with the other three batches of onion.