Stew Lentils With Spinners

Preparation

1. Step 1

   Sort through lentils for any debris and rinse well.

2. Step 2

   Heat a large pot or Dutch oven over medium-high. Add the pancetta and cook for 3 to 5 minutes, stirring occasionally, until golden brown and most of the fat is rendered. Remove with a slotted spoon and set aside.

3. Step 3

   In the same pot with the pancetta fat, melt the coconut oil over medium. Add the onion, garlic and scallions, and cook for 5 to 7 minutes, stirring occasionally, until fragrant and golden brown in parts. Season with salt and pepper. 

4. Step 4

   Add 3 ½ cups water plus the coconut milk, rinsed lentils, browned pancetta and thyme, and, using a wooden spoon, stir to release any browned bits from the bottom of the pot. Bring to a boil over high heat. Season the broth with salt and pepper to taste. Float the Scotch bonnet chile, unpunctured, in the coconut milk bath. Cover and simmer for about 30 minutes, stirring occasionally to prevent any scorching on the bottom of the pot, until lentils are just tender.

5. Step 5

   While the lentils plump, make the spinners: In a medium bowl, season the flour with a pinch of salt. Stir in water, starting with ⅓ cup and increasing slowly, a teaspoon at a time, until a soft and shaggy dough forms. Roll small pieces of dough in between your palms to make tubes, about 4 inches long and ½ inch wide. (You’ll have about 8.)

6. Step 6

   After the lentils have simmered for 30 minutes, gently add the spinners to the pot and simmer for 15 minutes, uncovered, until cooked through and tender.

7. Step 7

   Taste and adjust seasoning with salt and pepper, if needed. Serve with rice and garnish with additional scallions.