Make Ahead

Refried Lentils

December 28, 2010
2 Ratings
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

  • Serves 4
Ingredients
  • 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 This Recipe
Directions
  1. 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.
  2. Bring the lentils to a boil and then reduce the heat and simmer them until they are very tender. Drain them in a colander.
  3. 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.
  4. 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.
  5. Serve topped with chopped shallot, goat cheese and cilantro.
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See what other Food52ers are saying.

  • Lizthechef
    Lizthechef
  • hardlikearmour
    hardlikearmour
  • thirschfeld
    thirschfeld
  • dymnyno
    dymnyno
Father, husband, writer, photojournalist and not always in that order.

    7 Reviews

    Lizthechef December 28, 2010
    Tom, what is "Mexican oregano" - and I live 18 miles from the border - should know, I guess. Cilantro?
     
    Author Comment
    thirschfeld December 28, 2010
    Liz, I have only seen it dried. It is definitely different from regular oregano in that it falls on the majoram side of things and even is a little minty. I won't cook Mexican or Southwest food without it because for me it lends an authentic flavor I am always looking for. I can only find it in ethnic groceries.
     
    Author Comment
    thirschfeld December 28, 2010
    that should say marjoram
     
    dymnyno December 29, 2010
    Liz, look in the Mexican section of your local grocery store. It is usually on a rack of dried herbs packed in plastic. With the dried peppers, cinnamon and other herbs and spices used in Mexican cooking.
     
    hardlikearmour December 29, 2010
    You can also find it at Penzeys.
     
    hardlikearmour December 28, 2010
    Love this! Using lentils in place of beans is brilliant in this application.
     
    Author Comment
    thirschfeld December 29, 2010
    thanks hardlikearmour