These flavorful, creamy refried lentils are infused with smoky spices and chilis and made in 1 pot in less than 30 minutes! Say hello to the perfect side for Mexican night.
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.
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.
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.
*Nutrition information is a rough estimate calculated with lesser amounts of coconut sugar, chipotles, and lime juice and without optional ingredients.
*Inspired by the refried lentils at Suerte in Austin, Texas.