These flavourful, creamy refried lentils are infused with smokey spices and chilli and made in 1 pot in less than 30 minutes! Get your favourite chips or nachos and say hello to the perfect side for Mexican night.
Servings: 4 (1/2 cup servings)
• 1 ½ cups cooked red lentils
• 2 Tbsp. olive or coconut oil
• . cup diced red/white onion
• 3 cloves garlic (minced)
• . tsp. salt (more to taste)
• 2 tsp. ground paprika
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1-2 tsp. coconut sugar (or maple syrup or organic brown sugar)
• 1 tsp. smoked chipotle flakes (adjust according to preferred spice level)
• 1/3 cup water, plus more as needed
• 1-2 Tbsp. lemon/lime juice
FOR SERVING (optional)
1. If cooking your lentils from scratch, bring twice the amount of vegetable broth as lentils to a boil. Then add lentils and bring back to a boil. Reduce heat to a simmer and cook uncovered until – approximately 10 minutes. Then drain and set aside.
2. Heat a saucepan over medium heat. Once hot, add oil and onion. Sauté until tender, about 4 minutes, then add garlic and continue sautéing until both are slightly golden brown and tender. Season with a pinch of salt, stir, and proceed to next step.
3. Add cooked (drained) lentils, salt, paprika, cumin, oregano, sugar, chipotle flakes, and water (starting with recommended amount and adding more to achieve desired consistency). Hold off on adding the lemon/lime juice until the end of cooking.
4. Cover and simmer on low for 5 minutes, stirring occasionally. Add more vegetable broth as needed if it gets too dry.
5. Mash lentils with a potato masher, the back of your spoon, or scoop out two-thirds of the lentils and, in a small blender or food processor, blend into a loose purée for a creamier texture. Then add back to saucepan and stir to incorporate.
6. Add lemon/lime juice and stir. Then taste and adjust flavour as needed, adding more lime for acidity, paprika for smokiness, salt to taste, coconut sugar for sweetness, water broth to thin, or chipotle flakes for heat.
7. Serve with corn chips, or add to tacos, burritos, and more! Store leftovers covered in the refrigerator up to 4-5 days or in the freezer up to 1 month. Serve warm or cold. Reheat in a microwave or on the stovetop until hot, adding more vegetable broth or water to rehydrate as needed.