Smoky 1-Pot Refried Lentils
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (1/2-cup servings)
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Calories
178 kcal
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Course
Condiments
Smoky 1-Pot Refried Lentils
Description
Smoky 1-Pot Refried Lentils start with cooked lentils, which can be canned or freshly boiled. Onions and garlic are sautéed in avocado oil, building the base flavor, followed by spices like ground smoked paprika, cumin, and optional Mexican oregano to add depth and warmth. Chipotle peppers in adobo sauce provide a smoky heat balanced by a bit of coconut sugar for sweetness.
Lentils simmer in vegetable broth with these seasonings before lime juice brightens the dish at the end. Some of the lentils are mashed to create a creamy texture that still retains some whole lentils for bite. This versatility lets the dish work as a refried-style base, dip, or ingredient for tacos or bowls.
To serve, it's suggested to pair the lentils with corn or plantain chips and sprinkle cilantro for freshness. Adjusting the number of chipotle peppers controls the spice level. Using canned lentils shortens preparation time, while freshly cooked lentils allow control over texture. This recipe is inspired by the refried lentils at Suerte in Austin, Texas.
Ingredients
- 1 ½ cups lentils ~1 15-oz (425-g) can, drained as recipe is written // we tested green and black lentils as well as pinto beans and all worked well. We also suspect red lentils would be a win!, cooked
- 2 Tbsp avocado oil if avoiding oil, sub water, or coconut oil
- 1/2 cup onion or shallot, diced
- 3 cloves garlic (minced)
- 1/4 tsp sea salt plus more to taste
- 2 tsp paprika ground smoked
- 2 tsp cumin ground
- 1 tsp oregano optional, dried, Mexican
- 1-2 tsp coconut sugar (or maple syrup or organic brown sugar)
- 1-2 small chipotle peppers in adobo sauce (from a can // roughly chopped — adjust according to preferred spice level)
- 1/3 cup vegetable broth or store-bought - we like Imagine brand, plus more as needed
- 1-2 Tbsp lime juice
FOR SERVING optional
- corn chips or plantain chips
- cilantro
Instructions
- If cooking your lentils from scratch (not reflected in cook time), do so now by bringing twice the amount of water (or 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 tender — depending on type of lentil and if they were soaked, anywhere from 7-20 minutes. Then drain and set aside. If using canned lentils, simply drain, rinse gently, and proceed with recipe.
- Heat a large 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.
- Add cooked (drained) lentils, sea salt, smoked paprika, cumin, oregano (optional), coconut sugar, chipotle peppers (starting with 1 small pepper and adding more to taste), and vegetable broth (starting with recommended amount and adding more to achieve desired consistency). Hold off on adding the lime juice until the end of cooking.
- Cover and simmer on low for 10 minutes, stirring occasionally. Add more vegetable broth as needed if it gets too dry.
- Mash lentils with a potato masher, the back of your spoon, or (our preferred method) 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.
- Add lime juice and stir. Then taste and adjust flavor as needed, adding more lime for acidity, paprika for smokiness, salt to taste, coconut sugar for sweetness, vegetable broth to thin, or chipotle peppers for heat.
- Serve with plantain or 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.
Notes
- Use canned lentils drained and rinsed to save time, or cook dry lentils until tender for more control over texture.
- Adjust the amount of chipotle peppers to manage the spice level to your preference.
- Lime juice added at the end brightens and balances the smoky and savory flavors.
- Serve with corn or plantain chips and garnish with fresh cilantro for added flavor and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1/2-cup servings)
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1half-cup servings | |
| Calories | 178 | 9% |
| Carbohydrates | 21.6g | 7% |
| Protein | 7.9g | 16% |
| Fat | 7.5g | 12% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 210mg | 9% |
| Potassium | 387mg | 8% |
| Fiber | 5.5g | 22% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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