Lentils Diavolo

By Ali Slagle

Updated March 13, 2024

Lentils Diavolo
Julia Gartland for The New York Times
Total Time
45 minutes
Rating
4(2,281)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4tablespoons extra-virgin olive oil
  • 1jalapeño, halved, seeded if desired, and finely chopped
  • 6garlic cloves, thinly sliced
  • 1tablespoon smoked paprika
  • 1teaspoon black pepper
  • ½teaspoon red-pepper flakes
  • ¼cup tomato paste
  • 1½cups brown or green lentils
  • 1teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

401 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 19 grams protein; 262 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. Step 2

    Add the lentils, and cover with 1½ 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.

Ratings

4 out of 5
2,281 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Gary Brownell

They should really change the instruction relating to 1 1/2 inches of water. First, as evidenced in the comments, it's not clear whether that means 1 1/2 inches over the lentils or 1 1/2 inches from the bottom of the pot. Second, the volume of water included in the 1 1/2 inches is dependent on the diameter of the pot. 1 1/2 inches of water in a 9 inch diameter pot is much more water than 1 1/2 inches of water in a 7 inch diameter pot.

Ray

My experience with lentils shows that tomato paste should be added after the lentils have cooked. The acidity of the tomatoes toughens the skin of the lentils. Maybe why users had to cook lentils longer to achieve right mouth feel.

anne chaney

I have a pot of these cooling on my stove right now. Made recipe exactly as written. They have great promise as a staple in our house. I think the dish may be missing a deep flavor note and I next time I may add a spoonful of miso or soy sauce or even veg bouillon paste. Salt doesn’t do enough. I plan to serve this with lemon and chopped overpriced mint as a side for ras el hanut lamb chops, rice and maybe some plain yogurt.

Tom O

Added a poblano in addition to the jalapeño as well as a half teaspoon of marmite for flavor depth. Also served in a bowl over a bed of quinoa

CraigR

Needs a tangy note. I garnished with pickled red onions, scallions, and parsley. I'll try again using lemon juice. I had to substitute kashmiri pepper for jalapeno, which made for a bit spicier; yoghurt made a nice addition at the table.

Lucy D

Delicious! Followed the recipe just halved it for two! I added a small eggplant; so good!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.