You may also like
Categories:
carrots olive oil kosher salt freshly ground black pepper onion ancho chili powder chipotle chili powder cayenne pepper red lentils chicken stock
Viewed: 95 - Published at: 7 years agoIngredients
- 1 1/2 pounds carrots, peeled
- 5 tablespoons olive oil
- 2 1/2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 1 medium onion, sliced thin
- 3/4 teaspoon ancho chili powder
- 3/4 teaspoon chipotle chili powder
- 18 teaspoon cayenne pepper
- 1 cup red lentils
- 5 cups chicken stock
Method
- Preheat the oven to 450 degrees.
- Lay the carrots in a roasting pan and toss with 3 tablespoons oil.
- Season with 1 1/2 teaspoons salt and a few grinds of pepper.
- Roast for 20 minutes.
- Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender.
- When carrots are cool enough, cut them in 1/4-inch dice.
- Warm 2 tablespoons oil in a saucepan.
- Add the carrot-and-onion mixture, the chili powders and the cayenne pepper.
- Cook, stirring, for 1 minute.
- Stir in the lentils.
- Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
- Season with remaining salt and pepper to taste.
- Serve with rice, or as a thick soup.
