Bean

Refried Lentils, Inspired by Tom Hirschfeld

March 19, 2017
2 Ratings
Photo by James Ransom
  • Serves 2 to 3
Ingredients
  • 1/2 cup brown lentils, picked over and rinsed
  • 2 garlic cloves, one smashed, one minced
  • 1 onion, one half left whole, one half roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, for seasoning
  • 1/2 lime
  • Pickled red onions, for garnish
  • Cilantro, for garnish
  • Crumbly goat or feta cheese, for garnish
In This Recipe
Directions
  1. Put the lentils in a small pot with 1 1/2 cups of water, the smashed garlic clove, and half the onion. Season with salt, bring to a boil, and then simmer, covered, for 30 minutes, until your lentils are soft.
  2. Use a slotted spoon to transfer the lentils to a food processor, leaving their cooking liquid in the pot (or, drain the lentils and reserve the cooking liquid).
  3. Add a pinch of salt and pulse the lentils until they're as chunky or smooth as you'd like.
  4. Heat the olive oil in a heavy skillet over medium heat. Add the onion and sauté until soft, 5 to 7 minutes. Then add the minced garlic clove, cumin, oregano, and red pepper flakes and cook for another minute, until the garlic is golden.
  5. Add the lentils from the food processor and cook, stirring, until warmed through. If they're very dry, add some of the remaining cooking liquid to moisten. Taste and adjust salt and pepper. Squeeze the lime over top. Remove from heat.
  6. Garnish with pickled onions, cilantro, and goat or feta cheese.

See what other Food52ers are saying.

  • cholula
    cholula
  • Fran McGinty
    Fran McGinty
  • Sarah Jampel
    Sarah Jampel
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.

3 Reviews

cholula February 21, 2021
OMG soft tacos! That's what I made from this recipe. So good. I added jalapeños to the onions. Then to the soft tacos, avocado, chopped cilantro, and sour cream. The side was steamed carrots with sautéed onions and cumin. Yum!
 
Fran M. April 4, 2017
I made this for dinner. It was wonderful. I only had parmigiana cheese so I used that & served it over pasta. Delicious meal.
 
Author Comment
Sarah J. April 4, 2017
YAY!