Stew lentils with spinners

Jamaican stew peas are a thick, hearty dish that takes the kind of time and effort that lies just outside the peripheries of a weeknight meal. But a few smart shortcuts bring those comforting flavors well within reach. Choosing a legume that’s smaller than the traditional red kidney beans cuts the cooking time by more than half and nixes the need for an overnight soak. Black lentils are an ideal swap for traditional red kidney beans, delivering intense flavor and color, but brown or green lentils will work too. Pancetta provides the salty, porky flavor a salted pig’s tail would, while coconut milk and thyme add distinctly Caribbean aromas. Optional spinners -- tapered, tubular dumplings -- are prepared while the lentils stew, showcasing the ever-exciting transformation of flour and water into something significant and satisfying.