Refried Lentils

13 ingredients
6 steps

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 whole Onion, Diced
  • 1 whole Clove Garlic, Minced
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Cumin
  • 1/2 teaspoons Black Pepper
  • 1/2 teaspoons Chili Powder
  • 1/4 teaspoons Oregano
  • 1/4 teaspoons Cayenne Pepper (optional; More Or Less To Taste)
  • 1 whole Bay Leaf
  • 14 ounces, weight Can Of Lentils, Rinsed And Drained
  • 2 cups Water

Directions

  1. 1
    Heat the oil in a medium saucepan over medium heat; add the onion and saute until onion is softened but not browned, about 5 to 7 minutes.
  2. 2
    Add the garlic, sugar, salt, cumin, black pepper, chili powder, oregano, cayenne pepper, and bay leaf and cook 1 minute.
  3. 3
    Add the lentils and 2 cups of water, turn heat up to high, and bring it up to a boil.
  4. 4
    Cover, turn heat down to simmer, and cook 20 minutes, stirring occasionally.
  5. 5
    Remove the lid, coarsely mash the beans with a potato masher (or if you prefer a very smooth consistency, you can puree them in a blender or food processor), and cook (uncovered) until thickened, about 20 to 30 minutes, stirring occasionally.
  6. 6
    Optional garnishes: minced onion, tomato, and parsley

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