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

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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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