Recipe from “The Essential New York Times Cookbook,” by Amanda Hesser. Use any combination of chile powders that you like, in amounts that suit your palate. Serves 6.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper
1 medium onion, thinly sliced
3/4 teaspoon ancho chile powder
3/4 teaspoon chipotle chile powder
1/8 teaspoon cayenne pepper
1 cup red lentils
3 cups chicken broth
Directions
Heat the oven to 450 degrees. Lay the carrots in a roasting pan or a baking sheet, and toss with 3 tablespoons oil. Season with 1 1/2 tablespoons salt and a few grinds of pepper. Roast for 20 minutes.
Turn the carrots, add the onion, and roast for 15 minutes or until the carrots are brown and tender. Remove from the oven.
When the carrots are cool enough, cut them into 1/4 inch dice.
Heat the remaining 2 tablespoons oil in a large saucepan. Add the carrots and onions, chile powders and cayenne pepper, and cook, stirring, for 1 minute. Stir in the lentils, add the broth, and bring to a simmer. Simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with the remaining 1 teaspoon salt and pepper to taste.
