Crunchitas

Source: Mary K. & Alicia- Food Allergy Kitchen, Yahoo Group

1 cup of lentils, washed (I use brown, some use red or green)
4 cups of filtered water

Soak for 1/2 hour to dislodge dirt, or wash thoroughly with running water. Pick over lentils and remove any that look discolored. Simmer for about 20 minutes or until the lentils are tender but not mushy. Strain and let cool. Cover the bottom of a frying pan with olive oil (or oil of choice). Over low to medium heat, fry a thin layer of lentils until crispy. Stir or toss
often. This can take 1/2 hour to one hour if using low heat, or less time if you use higher heat and watch the lentils more carefully. I usually get a couple of pans going at once on very low heat and check every 10 minutes or so. Drain off any excess oil (should be very little or none). Season with sea salt to taste. Refrigerate leftovers and reheat briefly before serving.
I usually cook about 2 cups of lentils and save half in the refrigerator to fry a couple of days later. I rinse these before frying. 

Alicia's suggestions:
o Use the crumbly lentils in biscuits (red lentils look orange and look like
bits of cheese). Use them on top of pizza.

o Take fried red lentils and milk substitute and blend until you reach
desired consistency to spread as a cheese whiz substitute.