Lentils Diavolo

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Lentils Diavolo

Lentils, like beans, soak up whatever flavors they’re cooked in. Here, it’s a chile oil made with both dried and fresh chiles, so it’s devilishly spiced — not just spicy. Simmer the lentils in the potent oil and some tomato paste until they’re glossy and tender, rich and spicy as you’d expect from a diavolo-style sauce. (Add more water if you’re after more of a quasi-chili.) Eat the lentils with a spray of lemon juice, parsley and-or bread crumbs on toast, grains, pasta, a sweet potato, bitter greens or all on their own. The lentils will keep for up to 4 days in the fridge; reheat over low heat or in the microwave loosened with a little water.

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Ingredients

  • 4tablespoons extra-virgin olive oil
  • 1jalapeño, halved, seeded if desired, and finely chopped
  • 6garlic cloves, thinly sliced
  • 1tablespoon smoked paprika
  • 1teaspoon black pepper
  • 1/2teaspoon red-pepper flakes
  • 1/4cup tomato paste
  • 1 1/2cups brown or green lentils
  • 1teaspoon kosher salt
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Directions

Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.

Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 15 gramsCalories: 401Saturated Fat: 2 gramsUnsaturated Fat: 12 gramsSodium: 262 milligramsSugar: 4 gramsFiber: 9 gramsCarbohydrate: 52 gramsProtein: 19 grams

Source: https://cooking.nytimes.com/recipes/1019915-lentils-diavolo