Air Fryer Crispy Shallot and French Lentil Dip
A silky, herb-forward lentil dip enriched with crème fraîche and topped with shallots crisped in the air fryer until they're burnished and crackly. French lentils hold their shape while their earthy flavor melds beautifully with sharp Dijon mustard, fresh thyme, and a whisper of garlic. Serve warm or at room temperature with crudités, crackers, or toasted bread.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- About 2 cups (480 ml) dip
Steps
Before you start
- Preheat the air fryer to 375°F (190°C) for 3 minutes
- Have the French lentils cooked and cooled before starting (or cook them while prepping shallots)
- Measure out all ingredients so cooking happens smoothly
Cook the French lentils
- In a medium saucepan, combine the French lentils, water, salt, thyme sprigs, and bay leaf.
- Bring to a boil over medium-high heat (about 3 minutes), then reduce to medium-low and simmer gently for 20–22 minutes, until the lentils are completely tender but still hold their shape.
- Drain well in a fine-mesh sieve and discard the thyme sprigs and bay leaf.
- Spread the cooked lentils on a plate to cool slightly.
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Ready when: Lentils are completely soft when bitten but not breaking apart or mushy
Tip: French lentils cook faster than brown lentils; don't oversimmer or they'll turn to mush. Taste one to check for doneness.
Prepare and air fry shallotsOven 375°F / 190°C
- While the lentils cook, toss the thinly sliced shallots with the olive oil and kosher salt in a small bowl until evenly coated.
- Transfer to the air fryer basket in a single, slightly overlapping layer.
- Air fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through cooking.
- The shallots are done when deeply golden brown and crisp at the edges, with a slight caramel aroma.
- Pour the shallots (including any released oil) onto a plate to cool; they'll crisp further as they cool.
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Ready when: Shallots are deep golden to mahogany brown, crispy, with a caramel smell
Tip: Shake the basket at the 6–7 minute mark to ensure even browning. Shallots can burn quickly after they turn golden, so watch closely in the final minutes.
Build the dip base
- Place the cooled lentils, Dijon mustard, crème fraîche, minced garlic, and lemon juice in a food processor.
- Pulse until the mixture reaches your preferred texture—smooth and spreadable but with some lentil texture still visible (about 8–10 pulses).
- If you prefer a smoother dip, pulse a few more times, but don't over-process into a purée.
- Transfer to a serving bowl.
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Ready when: Mixture is creamy and spreadable, with visible lentil pieces
Tip: Start with fewer pulses and add more as needed; over-processing makes the dip gluey. The lentils should give it pleasant texture.
Season and taste
- Taste the dip and season with additional kosher salt and black pepper to your preference.
- Stir gently to combine.
- The Dijon mustard brings a sharp, bright note, so the dip should taste well-balanced, slightly tangy, and herbaceous without being too salty.
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Ready when: Seasoning is balanced and flavors are harmonious
Tip: Taste before adding salt; the cooked lentils, mustard, and crème fraîche already contribute saltiness. Season conservatively.
Finish and serve
- Transfer the dip to a shallow serving bowl.
- Create a slight well or depression in the center with the back of a spoon, and pour a thin stream of the reserved olive oil and shallot oil mixture into it.
- Top generously with the crispy shallots, breaking up any large clusters slightly.
- Garnish with fresh thyme leaves if desired.
- Serve immediately with crudités (carrot sticks, celery, radishes, bell pepper), crackers, or toasted bread slices.
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Ready when: Dip is plated and crispy shallots are visible on top
Tip: The oil and crispy shallots can be added just before serving so they stay crunchy, or a few minutes ahead if you prefer the shallots to soften slightly into the dip.
Good to know
Tips
- French lentils (du Puy) are prized for staying intact during cooking and have an earthy, slightly peppery flavor that pairs beautifully with Dijon and thyme. Don't substitute with red or yellow lentils, which break down.
- The air fryer creates crispy, caramelized shallots much faster than slow-cooking on the stovetop and with less oil; they'll develop a beautiful mahogany color and intense sweet-savory flavor.
- For a lighter, brighter version, swap some or all of the crème fraîche for fresh, tangy Greek yogurt or labneh.
- This dip is wonderful warm or at room temperature. If serving warm, gently reheat and top with freshly crisped shallots just before bringing to the table for maximum crunch.
Make ahead
The lentil base (without toppings) can be made up to 2 days ahead and stored covered in the refrigerator. Crisp the shallots no more than 2 hours before serving so they stay crispy; store them in an airtight container at room temperature. Assemble the dip just before serving.
Storage & reheating
Refrigerator: Keep the dip base covered for up to 4 days. The crispy shallots will soften if mixed in; store them separately in an airtight container for up to 2 days, then re-crisp in a 350°F (175°C) air fryer for 2–3 minutes if desired. Freezer: The lentil dip base (without crème fraîche) can be frozen for up to 1 month; thaw in the refrigerator and stir in fresh crème fraîche before serving. Do not freeze the crispy shallots. To reheat: Warm the dip gently in a small pot over low heat, stirring occasionally, or microwave in a bowl for 60–90 seconds, then top with freshly crisped shallots.
Substitutions
- French lentils (du Puy), uncooked → Green or brown lentils. These work but are softer and less nutty than French lentils; reduce cooking time by 2–3 minutes.
- crème fraîche or sour cream → Greek yogurt or sour cream. Both add tang and richness; use equal amounts. Greek yogurt makes it slightly less rich; sour cream is more similar in flavor.
- Dijon mustard → Whole-grain mustard. Adds more texture and a slightly milder, grainy heat. Use the same amount or slightly less, tasting as you go.
- extra-virgin olive oil → Neutral oil (grapeseed, avocado, or vegetable oil). Works for cooking the shallots but loses the fruity, peppery complexity. Use the same amount.
