Like beans, lentils soak up the flavors they’re cooked in. In this recipe, the base is chili paste, lots of garlic, olive oil, tomato paste, red pepper flakes, smoked paprika, and a jalapeño. The lentils are then simmered in this mixture with chicken broth to create a flavorful, rich, and spicy Diavolo-style sauce. You can serve with toast, grains, or pasta, or make a hearty stew with potatoes and chicken like I did here. These lentils will keep for about four days in the fridge so that you can have delicious leftovers all week!
What is great about Lentils Diavolo?
Nutritious and protein-rich: Lentils are a fantastic source of plant-based protein, making Lentils Diavolo a satisfying and nutritious option, especially for vegetarians and vegans. They are also rich in fiber, minerals like iron and folate, and vitamins.
Versatile and adaptable: Lentils Diavolo can be customized to suit different dietary preferences and ingredient availability. You can add various vegetables, adjust the spice level, or even incorporate other ingredients like tofu or tempeh to make it more substantial.
Budget-friendly: Lentils are affordable and readily available in most grocery stores. They are a cost-effective source of protein compared to meat or seafood, making Lentils Diavolo an economical choice.
Tips
Choose the right lentils: Lentils Diavolo is typically made with brown or green lentils. These varieties hold their shape well and have a slightly earthy flavor that complements the spices in the dish.
Soak the lentils (optional): Soaking lentils before cooking can help reduce the cooking time and improve digestibility. If you have time, soak the lentils for a couple of hours or overnight. Drain and rinse them before cooking.
Consider adding vegetables: Lentils pair well with vegetables like bell peppers, carrots, and celery. Chop them finely and sauté them along with the aromatics to add more depth and texture to the dish.
Lentils Diavolo
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 4 Servings
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
½ teaspoon red-pepper flakes
¼ cup tomato paste
1 ½ cups brown or green lentils
1 teaspoon kosher salt
Directions:
1. 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.
2. 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.
Serve with a hearty Cabernet.
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