Lentils With Bitter Greens Recipes

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

Ingredients

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

LENTILS WITH BITTER GREENS

Lentils with Bitter Greens image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/2 cup dried lentils, picked over and rinsed
1 1/2 cups low-salt chicken broth
1/2 cup water
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons fresh lemon juice
1 small bunch arugula, coarse stems discarded, the rest washed and spun dry
1/2 head radicchio
1 medium Belgian endive
2 ounces crumbled feta cheese (about 1/3 cup)

Steps:

In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.

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