The humble lentil needs a bit more press in my opinion. Take a look at its nutritional profile: extremely low in Fat, Cholesterol, and Sodium. A good source of Protein, Iron, Phosphorous, Copper AND a great source of Dietary Fiber (16 grams per 1 cup cooked!), Folate, and Manganese. My family LOVES Mexican food, so I wanted to put a twist on refried beans. I decided to add some cilantro-lime rice to cool the palate a bit from the spicy lentils. I made burritos with these refried lentils and cilantro-lime rice with added garnishes of spinach, avocado with lime juice, Herdez Salsa Casera, cashew sour cream (recipe below), and cilantro. The combination was absolutely addicting! Ole!
2/3 cups dried brown lentils
3 cups vegetable broth
1 medium onion, diced
1 clove garlic, minced
1 teaspoon coconut sugar
1 teaspoon sea salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon ancho chili powder
1/4 teaspoon oregano
pinch – 1/8 teaspoon cayenne pepper
1 bay leaf
Sort through the lentils and rinse with cold water in a colander. Bring the rinsed lentils and vegetable broth up to a boil. Cover the pot, turn down to a simmer, and cook for 20 to 30 minutes until the lentils are tender but not mushy; strain.
Heat a flat bottom large skillet over medium heat; add the onion and dry sauté until softened but not browned, about 5 minutes. Add the garlic, coconut sugar, salt, cumin, black pepper, ancho chili powder, oregano, cayenne pepper, and bay leaf and cook 1 minute. Add the lentils and 2 cups of water, turn heat up to high, and bring it up to a boil. Cover, turn heat down to a simmer, and cook 20 minutes, stirring occasionally.
Remove the lid, coarsely mash the beans with a potato masher, and cook (uncovered) until thickened, about 20 minutes, stirring occasionally.
1 cup long-grain white rice
2 cups water
Zest from 1 lime
juice from 1 lime
1/2 cup cilantro, chopped
Rinse rice in a strainer until water runs clear. Place rice, water, lime zest, and lime juice in a heavy bottom pot. Bring water to a boil. Place lid on pot and reduce heat to low. Steam rice for 20 minutes.
Let rice rest for 10 – 30 minutes. Fluff rice with a fork. Add in cilantro and season with sea salt.
Cashew Sour Cream
1 cup raw cashews
1 tablespoon fresh lemon juice
1/2-3/4 cup water, or as needed
1 1/2 tablespoons apple cider vinegar
1/4 teaspoon sea salt, or to taste
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight. To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.