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Author Notes: Any bean can be refried and personally I think lentils are a good choice because if you are making them from scratch it goes quick because the bean cooking time is short. I also think lentils go great with all the flavors that traditionally go with refried beans. Spread these on you next burrito with some roast duck and cabbage slaw or just eat them as a side dish next to a good bowl of home made chile Colorado con carne. —thirschfeld
- 1 cup lentils
- 4 garlic cloves, minced
- 1/2 teaspoon cumin seed, coarsely ground
- 1/2 teaspoon Mexican oregano
- 2 tablespoons shallot, minced
- cilantro chopped, for garnish
- goat cheese crumbled
- 4 tablespoons olive oil
- kosher salt and fresh ground pepper
- In a sauce pan over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and saute until fragrant. Add the cumin and oregano then the beans. Cover with 3 1/2 cups of water.
- Bring the lentils to a boil and then reduce the heat and simmer them until they are very tender. Drain them in a colander.
- Let them cool a bit. Then place them in the bowl of a food processor and season them with salt and pepper. Puree them to your desired consistency. I personally like little chunks of bean instead of a perfect puree. Taste and adjust the seasoning.
- Heat a saute pan over medium high. Add the remaining olive oil and saute the beans adding water if necessary to thin them. Saute until hot.
- Serve topped with chopped shallot, goat cheese and cilantro.
- This recipe was entered in the contest for Your Best Lentils
Just Pudding It out There
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Pudding melon to the test.
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