Lentils Diavolo

Name: Lentils Diavolo
Total time: 45 min
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

4.0

(1.1k)

cooking.nytimes.com

Your recipes

Total: 45 minutes

Servings: 4

Cost: $6.96 /serving

Author : Ali Slagle

brown lentils green lentils jalapeno

Ingredients

Remove All · Remove Spices · Remove Staples

4 tablespoons extra-virgin olive oil1 jalapeño, halved, seeded if desired, and finely chopped6 garlic cloves, thinly sliced1 tablespoon smoked paprika1 teaspoon black pepper1/2 teaspoon red-pepper flakes1/4 cup tomato paste1 1/2 cups brown or green lentils1 teaspoon kosher salt

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 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.

Step 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.