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Air Fryer Lentil Crunch Wedges with Smoky Tomato Salsa

Soaked red lentils blended into a thick batter with cornstarch and baking powder, shaped into wedges and air fried crisp, served with a chipotle tomato salsa.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 1 cup split red lentils rinsed
  • 1.5 cups boiling water
  • 2 tbsp olive oil plus more for brushing
  • 1 tsp garlic powder
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 tbsp cornstarch
For the smoky tomato salsa
  • 3 medium ripe tomatoes cored and chopped, or 1 can fire-roasted, drained
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 1 tsp smoked paprika
  • 1 chipotle in adobo minced, plus 1 tsp sauce
  • 1-2 tbsp lime juice
  • cilantro and salt

Equipment

  • Air fryer
  • Blender
  • Mixing bowl

Method
 

  1. Pour the boiling water over the lentils and soak 20 to 25 minutes until soft and swollen.
  2. Blend the soaked lentils with the oil, garlic powder, smoked paprika, cumin, salt, pepper, baking powder, and cornstarch until very smooth and thick, like hummus meets pancake batter.
  3. Preheat the air fryer to 400°F. Spread the batter about 1/2 inch thick on parchment, cut into wedges, and brush with oil.
  4. Cook 16 to 20 minutes, flipping at 7, until deep golden and crisp at the edges.
  5. Mix the salsa ingredients, or pulse briefly in a processor. Finish the wedges with flaky salt.

Notes

Keep the batter about 1/2 inch thick — thicker goes soft inside, thinner dries out.
Brush oil lightly, don't drench, or the surface turns greasy.
Flip early if they darken fast.