1 – 2 jalapeños, halved, seeded if desired, and finely chopped
6garliccloves, peeled and thinly sliced
1Tbsp. smoked paprika
1tsp.ground black pepper
½ teaspoon red pepper flakes
1/3 cuptomato paste (2 ½ oz./70 gm)
2 cups green or brown lentils, rinsed
4 - 5 cups of vegetable broth or water
1tsp. salt (optional)
Heat a medium pot to medium heat and diced jalapeno, garlic slices, 1 Tbsp. smoked paprika, ½ tsp. red pepper flakes, 1 tsp. ground black pepper and 2 Tbsp. water. Stir everything together and saute for 2 minutes until the jalapeno softens a bit.
Mix in the tomato paste and add 4 cups of the vegetable broth or water and the lentils.
Bring the pot to a slow simmer and cover. Cook the lentils until they are tender and most of the liquid is absorbed (20-25 minutes). Check periodically and add more liquid if needed.
Taste and add salt or more smoked paprika or chili flakes if desired.
Serve with pasta, rice noodles, rice, bulgur, or quinoa if desired.
Garnish with chopped cilantro, parsley, or lemon wedges.
Nutritional information is based on the lentils with Diavolo sauce and doesn’t include pasta or rice. Nutritional information is for 6 servings.
If you want saucier lentils, add more vegetable broth or water.