Refried Lentils and Radish Greens. By Chef Lauren Chandler
Here’s a fun and flexible way to get lentils – and leafy greens – into a meal kids already love. These refried lentils are packed with flavor and just the right texture for scooping, spreading, or stuffing. Finely chopped radish greens melt right into the mix (a handy way to use the whole bunch), while the radishes themselves can be sliced and served on top for crunch and color. Use these anywhere you’d reach for refried beans: nachos, burritos, tacos, or even quesadillas. The recipe makes plenty, so stash some in the fridge for quick meals all week long.
Ingredients:
- 1 cup lentils (French green or Beluga will hold their shape better than brown or green, so choose whichever texture you prefer)
- 2 tablespoons neutral oil like avocado
- 1/2 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 bunch radish greens, finely chopped
- 1- 2 tablespoons lime juice, plus grated zest for a stronger lime flavor
- Salt
Method:
Pour the lentils onto a white surface, like a plate, and sift through them to remove any debris. Rinse well and drain, then transfer to a medium pot with 3 cups of water. Bring to a boil over medium heat, then reduce the heat to maintain a gentle simmer. Add more water if necessary to keep the lentils submerged. Cook for 15 - 30 minutes until tender. Strain the cooking liquid and reserve.
Warm the oil in the same pot over medium heat. When hot, add the onion and garlic and stir for 3 - 4 minutes, until translucent and just starting to brown around the edges. Add the spices and a pinch of salt and cook until fragrant, about 30 seconds. Stir in the lentils, radish greens, reserved cooking liquid, and an additional 1/2 cup water and simmer for 10 minutes, occasionally stirring and mashing the lentils with the back of a wooden spoon or potato masher. Make sure to scrape the bottom of the pot to mix in any spices that may have gotten stuck. The lentils should be thick and pourable, not dry. Add more water if they’re not and even more if you prefer a thinner, looser consistency and use an immersion blender or traditional blender if you prefer a smoother texture.
Stir in the lime juice and zest if you are using. Taste and add more salt if needed. Serve hot or cool and store in an airtight container in the fridge for up to 5 days. Reheat in a pot over low heat, stirring in water to loosen.
