Crispy Red Lentil Fries with Zesty Currywurst Dipping Sauce: A Wholesome Twist on a Classic

Discover how to transform humble red lentils into the most incredibly satisfying lentil fries – featuring a perfectly crisp exterior and a delightfully creamy interior. These unique fries are served best with a simple yet vibrant and zesty homemade currywurst dipping sauce that elevates every bite. Forget traditional potato fries; these protein-packed alternatives are set to become your new favorite snack or side dish.

Lentils have truly captured my culinary imagination recently, as you might have gathered from my previous posts. My journey into the versatile world of lentils has intensified, driven by a passion for creating innovative recipes. Currently, I’m deep into developing dishes for a recipe contest hosted by Canadian Lentils, which means my kitchen has been brimming with exciting lentil experiments.

It feels like lentils have even infiltrated my dreams, and I suspect my family might be experiencing similar visions! Any willing participant I can find is promptly roped into becoming a dedicated lentil taste-tester, ensuring every recipe is perfected before it makes it to the blog.

Just last week, I enjoyed a delightful visit with my mom in scenic Prince George, BC. One memorable morning, we had a magnificent visitor right in Mom’s backyard – a majestic moose! It was happily feasting on her willow trees, mere 30 feet (10m) from the house. This captivating snapshot was taken right through her dining room window, capturing a truly wild moment.

My lovely cousin, Tammy, and her adorable daughter, Amelia, were also visiting, making for a wonderfully lively household. We spent countless hours gabbing, catching up on life, and sharing endless giggles over Amelia’s playful antics. Of course, they too became honorary guinea pigs in my lentil-testing endeavors. They were incredibly good sports, bravely sampling lentils for breakfast, lunch, and dinner on some days! I sincerely hope they haven’t been completely ‘lentilled’ out by now.

To balance our rigorous lentil tasting sessions (and a bit of well-deserved wine drinking), we enjoyed invigorating walks and charming outings, exploring the local beauty of Prince George.

The snow in Prince George was still stubbornly present, mirroring the persistent winter conditions we experience here in northern Alberta. It was melting at a leisurely pace, resisting the imminent arrival of Spring. But, as we all know, Spring always finds a way, eventually bringing its promise of renewal and warmth.

On the very first day of spring, during one of our refreshing walks, we were delighted to discover our first delicate pussywillows! This discovery felt like a perfect, encouraging gift, offering a tangible sign of hope and the joyous anticipation of the changing seasons.

This recipe for Lentil Fries underwent several careful adjustments and delicious variations before I finally perfected it. My mom and cousin Tammy gave it their enthusiastic vote of approval. Upon returning home, I made my finely tuned-up version for Raymond, and it received an unequivocal two thumbs up, an empty plate, and an immediate request to make them again. (And truthfully, I couldn’t stop nibbling on them while I was frying them, either.) If you are a devoted french fry lover, you absolutely must give these a try!

Lentil fries offer all the delightful crispy, savory crunchiness you adore in traditional french fries, complemented by a wonderfully moist and creamy interior. But here’s the clever health bonus: they’re not merely a deep-fried starch. Instead, these innovative fries are a power-packed source of essential protein, dietary fiber, and a wealth of vitamins and minerals. Even the act of deep-frying cannot negate all the incredible good-for-you qualities that red lentils naturally possess, making them a remarkably wholesome indulgence.

I adhere to a simple philosophy: I don’t frequently indulge in deep-fried foods. So, when I do, I make a conscious effort to ensure I reap some significant healthy benefits to deliciously balance the “naughty” pleasure of that irresistible crispy, fried flavor. Lentil fries perfectly embody this philosophy, offering guilt-free satisfaction.

Beyond their delightful taste and health benefits, lentil fries are incredibly convenient to prepare. You can easily make the lentil mixture the night before, or even up to an hour prior to serving, then simply fry them when you’re ready to enjoy. They make a fantastic appetizer course, perfect for nibbling alongside a cold beer or a glass of wine, or as an outstanding side dish to accompany a gourmet burger. The accompanying dipping sauce is a sweet, tangy, and subtly spicy homage to classic German currywurst sauce. I experimented with various other sauces for these fries, but it wasn’t until I stirred up this specific mixture that we all collectively exclaimed, “Bingo!”

It truly is a culinary marriage made in Lentil Fry heaven.

 * * * * *

Kitchen Frau Notes on Deep Frying: Don’t be intimidated by deep frying; it’s simpler than you think! If you’re fortunate enough to own an electric deep fryer, that’s fantastic. However, if you’re like me and only deep fry occasionally, a small, heavy-bottomed pot works absolutely fine. I always use a moderate quantity of oil and, most importantly, I never leave my pot of hot oil unattended. It’s a straightforward process that is truly worthwhile for an occasional indulgent treat. I typically use grapeseed oil due to its relatively high smoke point (though charts of oil smoke points can vary depending on the source). Other neutral oils with high smoke points, like canola or sunflower, will also work wonderfully.

The cooking oil can usually be reused 2 to 3 times. After each use, allow it to cool completely, then carefully strain out any crumbs or food particles using a fine-mesh strainer. As long as the oil hasn’t become too dark or developed an off-odor, it’s suitable for reuse. I generally don’t store used oil for longer than one or two weeks to ensure freshness and quality.

To minimize the amount of oil needed, I recommend using a heavy-bottomed pot with a small diameter. For example, at my mom’s house, I fried the Lentil Fries in a 6-inch (15¾ cm) stainless steel pot. At home, I use a slightly larger 7¾-inch (19 cm) cast iron pot, which requires approximately 2½ cups of oil to achieve the ideal depth for frying.

Should you have any leftover fries, they can be easily re-crisped. Simply spread them in a single layer on a baking sheet and heat them in a 350°F (175°C) oven for 5 to 10 minutes until they regain their delicious crispness.

Lentil Fries with Currywurst Dipping Sauce

For the Lentil Fries:

• 1 cup (190 g) red lentils
• 1 teaspoon fine sea salt
• 2 teaspoons onion powder (granulated dried onion)
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 2 cups (480 ml) water
• 1 tablespoon (15 ml) lemon juice
• 2 to 3 cups (500-750 ml) neutral oil (such as grapeseed oil, enough to be 1 inch / 2.5 cm deep in your pot)

For the Currywurst Dipping Sauce:

• ½ cup (120 ml) plain Greek yogurt
• ½ cup (120 ml) ketchup
• 1 to 2 teaspoons curry powder (we personally prefer 2 teaspoons for a bolder flavor)

Instructions for the Currywurst Dipping Sauce:

In a small bowl, combine the Greek yogurt, ketchup, and curry powder. Start by adding 1 teaspoon of curry powder, stir well, then taste. If you desire a more intense curry flavor, add the second teaspoon and mix thoroughly. Set the sauce aside to allow the flavors to meld and deepen while you prepare the fries.

Instructions for the Lentil Fries:

1. Line a 7×11-inch (18×28 cm) or 9×9-inch (23×23 cm) pan with parchment paper, allowing some overhang on the sides for easy lifting. Set this prepared pan aside.
2. In a powerful blender, combine the dry red lentils, fine sea salt, onion powder, garlic powder, ground cumin, paprika, and ground black pepper. Process these ingredients until they are finely ground, achieving a consistency similar to flour, though a few slightly larger granules are perfectly acceptable.

3. Carefully pour the ground lentil mixture into a measuring cup or a small bowl. This step is crucial to ensure you can smoothly and quickly dump the entire mixture into the boiling water without pausing to scrape bits from the blender, which can lead to clumps. (Trust me, I learned this the hard way!)

4. In a medium-sized saucepan, bring the 2 cups of water and 1 tablespoon of lemon juice to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to medium-low and remove the saucepan from the heat source. This prevents splattering when you add the lentils. While whisking constantly with one hand, steadily pour the ground lentil flour into the hot water until it is completely mixed in and appears smooth and lump-free.
5. Once incorporated, remove the whisk and switch to a sturdy wooden spoon. Return the saucepan to the heat and continue to cook, stirring vigorously and constantly, for approximately 5 minutes. During this time, the mixture will thicken significantly and become quite stiff, resembling a firm dough.

6. Using a rubber spatula, scrape the stiff lentil mixture into your prepared pan lined with parchment paper. Keep a glass of cold water nearby. Continuously dip the spatula into the cold water as you work to smoothly spread and even out the surface of the cooked lentil mass into an even layer.

7. Allow the mixture to cool completely at room temperature. At this point, for convenience, you can cover the pan with plastic wrap and refrigerate it overnight or for up to 3 days. The Currywurst Dipping Sauce can also be covered and refrigerated; simply give it a good stir again before serving.
8. Once the lentil mixture is thoroughly cooled and firm, cut it into french fry-sized sticks. For ease, you can lift the entire slab out of the pan using the parchment paper and transfer it to a cutting board. If using a 7×11-inch pan, I typically cut 4 rows across the shorter dimension and then cut each row into 16 sticks, yielding approximately 64 lentil fries. For a 9×9-inch pan, I cut 3 rows, each yielding 24 fries, for a total of 72 fries.

9. In a small, deep, heavy-bottomed saucepan, heat 1 inch (2.5 cm) of your chosen oil over medium-high heat until you observe a slight rippling on the surface. To test if the oil is ready, carefully drop in a single lentil fry. The oil should immediately be surrounded by a vigorous bubbling. If it bubbles enthusiastically, the oil is at the correct temperature.
10. Carefully lower a batch of the lentil sticks into the hot oil using a slotted spoon. The oil will bubble furiously at first, then gradually subside to a steady, consistent bubbling. Gently separate any fries that stick together using the slotted spoon as they fry.

11. Fry the lentil fries in 3 to 4 batches to avoid overcrowding the pot, ensuring they have enough room to float in a single layer in the oil. Allow them to fry for 5 to 8 minutes, adjusting the time based on the oil’s heat and the size of your fries. Stir them occasionally with a slotted spoon to ensure even cooking and browning. For maximum crispiness, aim for a rich, deep golden-brown color rather than a lighter shade.

12. Once beautifully golden and crisp, remove the lentil fries from the oil with a slotted spoon and transfer them to a plate lined with a double thickness of paper towel to drain any excess oil.
13. Serve immediately with the prepared Currywurst Dipping Sauce.

If the fries cool too much before serving, or if you need to reheat leftover fries, simply lay them in a single layer on a baking sheet and crisp them up in a 350°F (175°C) oven for 5 to 10 minutes.

This recipe proudly serves 4 hungry individuals.

Guten Appetit!

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