Devlishly Delicious

By Gina Caputo

Devlishly Delicious

This pot o' goodness is inspired by a dish I saw called Lentils Diavolo, which is Italian for devil and refers, in food, to a spicy sauce. I kicked it up with extra veggies and a different source of fire. It's vegan, hearty, easy and can be served alone or on top of couscous (pictured here is Israeli couscous), small pasta noods, rice, farro, polenta, or potatoes.


  • 2 Tbsp extra-virgin olive oil
  • 3 tsp Calabrian peppers in oil OR 1 serrano or jalapeno pepper (seeded if desired for less heat)
  • 6 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • ½ yellow onion, diced
  • 1 6 oz can tomato paste ( I like Muir Glen Organic)
  • 1 15 oz can tomato sauce (also Muir Glen Organic)
  • 1 ½ cups Puy, brown or green lentils
  • 1 small clamshell of Super Greens, baby kale or baby spinach
  • 1 tsp sea salt
  • Chopped Italian parsley (optional)
  • Lemon wedges (optional)


  1. Heat oil in a large pot over medium heat. Add the peppers, garlic, red pepper flakes, carrots, celery, onion and cook, stirring occasionally, until the vegetables are softened.
  2. Add the tomato paste and tomato sauce and cook, stirring constantly until all mixed up.
  3. Add the salt.
  4. Add the lentils and fill the empty 15 oz can with warm water. Add to the pot. Add more, as needed, until the lentils and vegetables are covered with about an inch of tomatoey liquid.
  5. Bring to a simmer over medium high heat, then lower to medium low or low heat until you have a gentle simmer going.
  6. After about 30 minutes, check your lentils to see if they are soft and most of the liquid has been absorbed. If no, raise the heat just a bit. Add more warm water as needed if they appear to be drying out. You can use the water to adjust how soupy you’d like your lentils to turn out. Cook until lentils are soft and your preferred consistency is achieved.
  7. Remove from heat and stir in the Super Greens, combining until all the greens have been submerged in lentil and tomato. Put the lid on the pot and let it sit for 2-5 minutes so the greens wilt.
  8. Adjust salt to your liking.
  9. Serve on their own or over couscous, pasta, rice, polenta or potatoes. Garnish with Italian parsley and lemon if desired!
  10. There will be lentily leftovers that you can serve up with a different base tomorrow!