Best 3 Lentils Diavolo Recipes
Lentils diavolo is a delightful Italian dish that combines the goodness of lentils with the bold flavors of spicy ingredients. The word "diavolo" in Italian means "devil," referring to the spiciness of the dish. This dish is a perfect balance of flavors, with the lentils providing a hearty and earthy base, while the spicy sauce adds a lively kick. The addition of vegetables like carrots, celery, and onions adds depth and texture, making this dish a wholesome and satisfying meal. Lentils diavolo is often served with crusty bread or pasta, making it a versatile dish that can be enjoyed in various ways. Let's embark on a culinary journey to discover the best recipe for lentils diavolo, a dish that will ignite your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LENTILS DIAVOLO
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
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
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
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
Provided by Pierre Franey
Categories dinner, easy, lunch, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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
Tips for Making Lentils Diavolo:
- Use high-quality lentils. Lentils that are fresh and free of debris will cook evenly and have a better flavor.
- Rinse the lentils before cooking. This will remove any dirt or debris that may be present.
- Use a variety of vegetables. The vegetables in this recipe add flavor and texture. You can use any vegetables that you like, such as carrots, celery, onions, bell peppers, and tomatoes.
- Use a good-quality olive oil. Olive oil will add flavor and richness to the dish.
- Don't overcrowd the pan. If you overcrowd the pan, the lentils will not cook evenly.
- Simmer the lentils until they are tender. This will usually take about 20-30 minutes.
- Add the spices and herbs towards the end of cooking. This will help to preserve their flavor.
- Serve the lentils Diavolo hot. This dish is best served immediately after it is cooked.
Conclusion:
Lentils Diavolo is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its combination of lentils, vegetables, and spices, this dish is sure to be a hit with your family and friends.
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