- 2 tablespoon olive oil
- 2 tablespoon large shallots or 1 onion, halved and sliced
- 1 tablespoon minced garlic
- 1/4 cup tomato paste
- 1 tablespoon pimentón ( smoked paprika)
- 1 teaspoon cumin
- 2 cup dried lentils, washed, picked over
- 4 cup carrots, grated or shredded
- 1 tablespoon fresh oregano or sage leaves, or 1 teaspoon dried
Put the oil in a large pot over medium heat.
When it’s hot, add the onion and garlic and cook, stirring occasionally, until it softens a bit, 3 to 5 minutes.
Add the, tomato paste, pimentón, and chili powder; cook and stir until fragrant, just a minute or 2. Add the lentils and water to cover by about 1 inch.
Bring to a boil, then adjust the heat so the beans bubble steadily but not violently and partially cover and cook, stirring occasionally and adding a little water if the mixture starts to look too dry.2.
When the lentils begin to soften (20 to 30 minutes, depending on the bean), stir in the carrots and sprinkle with salt and pepper.
Add more water if necessary to keep the mixture submerged by about an inch.
Continue to cook, stirring occasionally and adding water if necessary, until the lentils are quite tender but mostly intact, another 10 to 15 minutes.
Stir in the oregano, taste, and adjust the seasoning.
Serve immediately, or cover and refrigerate for up to 2 days or freeze for months.
Smoked paprika — called pimentón in Spanish — is not always in supermarkets, though it's getting more common, but look for small tins in specialty stores.
It’s ideal for adding instant smokiness.
If you can’t find it, use chili powder or just increase the cumin.
Lentils have a meaty texture so they make great vegetarian chilis.
The carrots add a nice sweetness and great color.