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This is a recipe I've long had in my arsenal but haven't made in many moons. It came back to me in a flash of inspiration when I was trying to decide what to do with two one-pound bags of carrots we had taking up space in our overcrowded fridge. This really is a fabulous dish, with plenty of heat but in a very flavorful way from the chipotle (dried and smoked jalapeño pepper), ancho (dried and smoked poblano pepper), and cayenne. Four thumbs way up from all of us.
Roasted Carrot and Red Lentil Ragout
Adapted from Molly O’Neil in the New York Times (Jan. 11, 1998)
Time: 1:20 (and worth the wait)
Because of the long cook time, there is plenty of time to make brown rice to serve the ragout with. You can start the rice before, or just after, you begin roasting the carrots.
1½ pounds/680 grams carrots
5 tablespoons olive oil, divided
1½ teaspoons Diamond Crystal kosher salt, plus more to taste
freshly ground black pepper
1 medium onion (~150 grams)
¾ teaspoon chipotle chile powder or 1 chipotle chile pepper in adobo sauce, diced
¾ teaspoon ancho chile powder
⅛ teaspoon cayenne pepper
170 grams (1 cup) red lentils, picked over and rinsed
4 cups vegetable broth or stock (or chicken)
cooked brown rice, for serving (optional; see note)
1. Place a rack in the center of the oven; heat to 450 degrees.
2. Peel the carrots and trim the ends. Place the whole carrots in a baking dish at least 13-by-9 inches, and coat with 3 tablespoons (40 grams) of the oil. Sprinkle with 1½ teaspoons kosher salt and a few twists of black pepper and toss again. Roast for 20 minutes, shaking the pan once after 10 minutes.
3. Meanwhile, trim the ends of the onion and peel; quarter from pole-to-pole, then slice crosswise into thin quarter moons.
4. When the carrots have roasted for 20 minutes, turn them in the oil. Add the onion slices and stir to coat with oil as best you can. Roast for 15 minutes more. The thinner ends of the carrots should be completely tender; it’s okay if the thicker ends offer a little bit of resistance when tested with a thin paring knife as they’ll cook more with the lentils. Let the carrots cool for a few minutes, then cut them into ½-inch rounds and pieces.
5. Place the remaining 2 tablespoons (27 grams) oil in a stockpot or large saucier over medium heat. Scrape the roasted carrots and onions, and the oil you roasted them in, into the pot. Add the chipotle, ancho, and cayenne, and cook, stirring constantly, for 1 minute. Add the lentils and stir to coat with the oil. Stir in the stock, bring to a boil, then cook, adjusting the heat as needed to maintain a lively but not violent simmer, until the lentils disintegrate into the thickened ragout, 15 to 25 minutes.
6. Season to taste with more salt and pepper. Serve as a thick soup or over rice to temper the heat. Serves 6.
5. Place the remaining 2 tablespoons (27 grams) oil in a stockpot or large saucier over medium heat. Scrape the roasted carrots and onions, and the oil you roasted them in, into the pot. Add the chipotle, ancho, and cayenne, and cook, stirring constantly, for 1 minute. Add the lentils and stir to coat with the oil. Stir in the stock, bring to a boil, then cook, adjusting the heat as needed to maintain a lively but not violent simmer, until the lentils disintegrate into the thickened ragout, 15 to 25 minutes.
6. Season to taste with more salt and pepper. Serve as a thick soup or over rice to temper the heat. Serves 6.
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