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+ servings

Refried Lentils

This is the perfect recipe to make with lunch after you had bacon for breakfast. Keep the bacon fat for cooking in a glass dish or jar to add smoky fatty flavor.
Course Side Dish
Cuisine Mediterranean, middle eastern
Keyword bacon fat, brown lentil, lentils, onions, refried
Prep Time 1 hour
Cook Time 25 minutes
Servings 6


  • 1 cup brown lentils
  • 2 cups chicken broth
  • 2 tablespoons bacon fat
  • ¼ cup chopped yellow onion
  • 2 garlic cloves, minced
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed


  • Soak lentils in water for 1 hour then drain the lentils using a fine mesh strainer.
  • In a saucepan over medium heat bring the lentils and chicken broth to a simmer. Cook until the lentils are tender, about 25 minutes. Remove before they become mushy.
  • The lentils do not have to absorb all of the liquid as they cook, they are more like pasta. Drain the lentils using a fine mesh strainer and set aside.
  • In a  medium skillet over medium heat, add the bacon fat and heat through.  Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  • Add the cooked lentils and season with coriander, cumin, lemon juice, salt and pepper.
  • Continue to cook for about 5 minutes, stirring constantly. Remove the lentils from heat and serve in a bowl.


*Note: you can skip soaking the lentils, it will just take a bit longer to cook.