Refried Lentils & Cilantro-Lime Rice

Refried Lentils Taco

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!

Refried Lentils Prep

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.

Refried LentilsRefried Lentils 2

Cilantro-Lime Rice

1 cup long-grain white rice

2 cups water

Zest from 1 lime

juice from 1 lime

1/2 cup cilantro, chopped

sea salt

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.

Cilantro Lime Rice

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.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.