Spicy Lentils and Noodles

This is what happens when you screw up the Soba Noodle & Lentils Salad. I started knowing that I didn’t have all of the ingredients for that recipe, which shouldn’t have been a problem. But then I overcooked the lentils, which was starting to look less appetizing. So, I shifted gears to make a soup, but ended up with a spicy sauce  instead. I stand by it even though Brian didn’t appear to be a huge fan.

Spicy Lentils & Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¾ Cup Lentils - I used red.
  • Olive Oil
  • Onion
  • Carrots
  • Garlic
  • 1 TBS Flour
  • Red Pepper Flakes
  • Black Pepper
  • Salt
  • Plain Yogurt
  • Milk
  • Egg Noodles
  1. Cook the lentils. Normally, you would boil them for 5-7 minutes. I overdid it, so mine were mushy, hence the adaptation. Set aside.
  2. Sauté chopped onions, carrots and garlic in light olive oil.
  3. Add lentils and continue to cook. Stir in flour. Once a brown crusty goodness has formed on the bottom of the pan (not to be confused with burning), turn up the heat and cool down with water. Scrape the pan and blend. Add spices. I should have measured this, as my dish turned out too spicy. It wasn't ruined, but it took away from an otherwise flavorful dish. Let bubble.
  4. Blend in a dollop of yogurt.
  5. Stir in milk. Cook down to the consistency that you want.
  6. At the end you could add some frozen peas. I didn't.
  7. Serve over egg noodles or whatever you like.

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