Lentil Frites with Remoulade
By Katherine OwenMarch 2, 2025
A take on the classic French dish panisse, traditionally made with chickpea flour, these Lentil Frites with Remoulade are an elevated yet approachable dish. The creamy lentil base is fried to perfection for a crispy exterior, while the remoulade offers tangy and smoky flavors that pair beautifully with the frites. Perfect for sharing or enjoying as a satisfying snack, this recipe reimagines a beloved classic with a creative twist.
Recipe Information
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 Yield
Ingredients
- For the Lentil Frites:
- 1 cup dried red or yellow lentils
- 4 cups water (for soaking)
- 2 cups water (for cooking)
- 1 tsp salt
- 1 tbsp olive oil
- For the Remoulade:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 tbsp capers, roughly chopped
- 2 cornichon pickles, finely diced
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp ground cumin (adjusted)
- 1/2 tsp smoked paprika (adjusted)
- 2 tbsp roasted red pepper, finely diced
- For Frying:
- Neutral oil, for frying (e.g., vegetable or canola oil)
Instructions
- Prepare the Lentils:
- Rinse 1 cup dried lentils under cold water. Place them in a large bowl and cover with 4 cups water. Let them soak overnight, ensuring enough room in the container for the lentils to expand.
- Cook the Lentils:
- Drain and rinse the soaked lentils, then add them to a pot with 2 cups of fresh water. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes, or until very soft.
- Blend the Lentils:
- Transfer the cooked lentils (along with any remaining cooking water) to a blender or food processor. Blend until smooth. Add 1 tsp salt and 1 tbsp olive oil, and blend again to incorporate.
- Cook Out the Lentil Mixture:
- Pour the blended lentil mixture back into a clean pot. Cook over medium heat, stirring constantly, until it thickens to a polenta-like consistency and pulls away from the sides of the pot (about 10-15 minutes).
- Set the Frites:
- Line a square or rectangular dish with parchment paper. Pour the thickened lentil mixture into the dish, smoothing the surface. Let it cool to room temperature, then cover and refrigerate for at least 3 hours or overnight until firm.
- Cut and Fry:
- Remove the lentil mixture from the dish and cut into sticks or desired shapes. Heat 1 inch neutral oil in a skillet over medium-high heat. Fry the lentil sticks in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per side). Drain on paper towels.
- Make the Remoulade:
- In a medium bowl, combine 1/2 cup mayonnaise, 1 tbsp lemon juice, zest of 1 lemon, 1 tsp Dijon mustard, 1 garlic clove, 1 tbsp capers, 2 cornichon pickles, 1 tbsp parsley, 1/4 tsp cumin, 1/2 tsp paprika, and 2 tbsp roasted red pepper. Mix well to combine. Adjust seasoning with salt and pepper to taste.
- Serve:
- Serve the crispy lentil frites hot with the remoulade on the side for dipping. Enjoy!
Chef’s Notes
- Line a plate with paper towels to drain the frites after frying and absorb excess oil.
- Chill the lentil mixture thoroughly (at least 3 hours) to ensure easy cutting and handling.
- Fry in small batches to avoid lowering the oil temperature, which ensures crispy frites.
- Season with salt immediately after frying to enhance the flavor and allow the salt to stick.
- Reheat leftovers in a hot oven (400°F/200°C) for 5-7 minutes to maintain crispiness.
