Spicy Mole-Chipotle Lentils

Ah, lentils. Tiny, cheap, delicious. Growing up, I had no experience with lentils. I think I had some vague idea that they were either the staple of hippy communes or old-world peasants, but in my small-town naivety I couldn’t be sure. Shame to my childishness.

Lentils are actually considered one of humanity’s oldest food sources, dating back to 11,000 BC in Greece, and are a staple in many cultural cuisines (you haven’t lived until you’ve had a good Masoor Dal).

The nutritional data on these humble little heroes should keep you from sleeping on this legume. They come with almost equal parts protein and fiber (17.9 and 15.6 grams respectively per cup cooked), as well as iron, folate, and manganese in impressive quantities, among many other vitamins and minerals. They’re also high in phytates, which may lower the risk of colon cancer and may also be protective against osteoporosis (take that, dairy!).

Because of all of these factors, lentils, among their legume cousins, can help lower cholesterol, hypertension, and aid in the prevention of heart disease and type II diabetes.

All of those benefits, at less than a dollar a pound. As an added bonus, they’re one of the few dried legumes that don’t require soaking before you cook them! They can blend seamlessly into sauces and make for a great ground beef substitute in things like tacos and sloppy joes.

But for this recipe, they are the star of the show, with a cadre of spices and vegetables to back them up like proper hype men. I came to this recipe the way I do lots of ideas: I craved a particular flavor with certain ingredients but couldn’t find anything comparable online. So, I found cook times and temperatures, rolled up my sleeves, and got to tinkering.

This is now my favorite way to cook lentils when I want something smoky and spicy. I use it to make enchiladas, use it as a topping for baked sweet potatoes, or mix into meal preps with brown rice and roasted vegetables (I may also eat it straight out of the Instant pot as soon as it’s cool enough not to scorch the inside of my mouth—you do you).

Admittedly, I’ve never tried making it outside of the Instant Pot, simply because it is so easy, but if there’s a need for it, I’ll take a crack at it with my dutch oven on the stovetop and let you know how to make it that way as well.