Lentils Diavolo Recipes

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LENTILS DIAVOLO



Lentils Diavolo image

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

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

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



Colombian Lentils image

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

½ cup lentils
1 ½ cups water
1 small tomato, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon vegetable oil
2 small yellow potatoes, cubed

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



Lentils image

Provided by Pierre Franey

Categories     dinner, easy, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 cups lentils
4 cups water
Salt to taste
2 whole cloves
1 small onion
1 bay leaf
1 tablespoon chopped fresh marjoram or 1/2 teaspoon dried
1 tablespoon olive oil
1 leek, finely chopped
3/4 cup finely chopped onions
1 teaspoon finely chopped garlic
1 cup crushed tomatoes
Freshly ground pepper to taste
2 tablespoons chopped parsley

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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