Tue. May 28th, 2024

  1. 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.
  2. 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.
  3. 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.