Refried Lentils

Threw this together one day when I had nothing in the fridge (save condiments). Lentils cook much, much quicker than dried pintos, and have more protein and fiber. I used my mini-slow cooker, but can be made in a pot on the stove top. Makes 2 servings for a main course with tortillas or chips, 4 servings as a side.

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup dried red lentils
• 2  tablespoons  dried onion flakes
• 1 -2  tablespoon minced garlic clove
• 1  teaspoon dried ancho chile powder
• 1⁄4 teaspoon  dried chipotle powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon  coriander
• 1⁄8 teaspoon turmeric
• 1⁄8 teaspoon cinnamon
• 1  cup boiling water
• 1⁄2 cup fat-free cheddar cheese (shredded)

Directions

1. Throw together olive oil, lentils, onion, garlic and spices in a slow cooker or cooking pot.
2. Add boiling water, cover and cook until lentils are soft (20-30 minutes on stove, 30 minutes to an hour in slow cooker).
3. Optional: Use a hand blender or masher to mash lentils.
4. Stir in cheese until melted.
5. Serve!