Make Ahead

Refried Lentils

by:
December 28, 2010
4
2 Ratings
Refried Lentils
  • Serves 4
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

What You'll Need
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
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

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7 Reviews

Lizthechef
Lizthechef December 28, 2010
Tom, what is "Mexican oregano" - and I live 18 miles from the border - should know, I guess. Cilantro?
 
thirschfeld
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.
 
thirschfeld
thirschfeld December 28, 2010
that should say marjoram
 
dymnyno
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
hardlikearmour December 29, 2010
You can also find it at Penzeys.
 
hardlikearmour
hardlikearmour December 28, 2010
Love this! Using lentils in place of beans is brilliant in this application.
 
thirschfeld
thirschfeld December 29, 2010
thanks hardlikearmour