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

Prep Time 1

Cook Time 25

Servings

Calories 172kcal

Author Kylie Mazon-Chambers

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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

Nutrition