Smoky 1-Pot Refried Lentils
Ingredients
The lentils
The base
-
2
Tbsp
avocado or coconut oil
-
½
cup
diced shallot or white onion
-
3
cloves
garlic
-
¼
tsp
sea salt
-
2
tsp
ground smoked paprika
-
2
tsp
ground cumin
-
1
tsp
dried Mexican oregano
-
1-2
tsp
coconut sugar
-
1-2
small
chipotle peppers in adobo sauce
-
⅓
cup
vegetable broth
-
1-2
Tbsp
lime juice
For serving
-
to taste
Chips (corn or plantain)
-
to taste
Cilantro
Instructions
- If using dried lentils, cook them by boiling twice the amount of water as lentils until tender, then drain.
- Heat a large saucepan over medium heat, add oil and onion, and sauté until tender.
- Add garlic and sauté until golden brown, then season with salt.
- Stir in cooked lentils, sea salt, smoked paprika, cumin, oregano, coconut sugar, chipotle peppers, and vegetable broth.
- Cover and simmer on low for 10 minutes, stirring occasionally.
- Mash lentils or purée two-thirds in a blender for a creamier texture, then return to the pot.
- Add lime juice and adjust flavors as necessary.
- Serve warm with chips or as a filling for tacos or burritos.
Nutrition Facts (estimated)
Servings
4
Calories
178
Total fat
7.5g
Total carbohydrates
21.6g
Total protein
7.9g
Sodium
210mg
Cholesterol
0mg
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