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.
Provided by Ali Slagle
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 262 milligrams, Sugar 4 grams
COLOMBIAN LENTILS
This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice.
Provided by caro0888
Categories Side Dish Beans and Peas
Time 55m
Yield 3
Number Of Ingredients 8
Steps:
- Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 31.1 g, Fat 5.3 g, Fiber 8.2 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 788.8 mg, Sugar 3.3 g
LENTILS
Provided by Pierre Franey
Categories dinner, easy, lunch, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pick over the lentils and discard any foreign particles. Rinse the lentils well. Drain.
- Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the cloves into the onion and add to the saucepan with the bay leaf and marjoram. Cover and let simmer for 20 minutes.
- Meanwhile, heat the oil in a saucepan and add the leek, chopped onions and garlic. Cook, stirring, about 5 minutes. Do not brown.
- Add the tomatoes, salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
- When the lentils are tender, drain. Add them to the leek mixture and bring to a boil. Add the parsley and serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 74 grams, Fat 5 grams, Fiber 13 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1096 milligrams, Sugar 8 grams, TransFat 0 grams
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