Roasted Carrot and Red Lentil Ragout

From NY Times. They recommend serving it over rice to temper the heat, and saying it can be later extended with coconut milk or chicken broth to make a soup.


1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock


1. 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.

2. 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.