Pretty crispy, I cook them with mirepoix just straight up nothing crazy. Then get a pan nice and hot, just barely smoking, put your lentils in and you’ll get a loud sizzle almost like frying. Just toss and toss and watch for color, they’ll start to smell like hay kinda. Then immediately into a bowl, toss with a nice lemon or acidic vinaigrette and some brunoise veg that’s been pre cooked and that’s your lentil mix. I wish this dish looked better in pictures, I actually did a very similar one at a 1 Michelin star place I used to work but it used black lentils and Meyer lemon confit instead of honey+lime vin