Refried Lentils


Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

A healthy and satisfying alternative to traditional “refried beans”


  • 2 cups dry lentils
  • 3 cups low sodium chicken or vegetable stock
  • 3 cups water
  • ¼ cup olive oil
  • Salt and pepper to taste

  • 1. In a large pot bring chicken stock and water to a boil. Add lentils, cover with a tight fitting lid, reduce heat to a simmer and cook until they are tender for 15-50 minutes.

    2. When lentils are tender remove from heat and add olive oil. Use an immersion blender to puree the lentils or pour into a regular blender and blend until smooth. If using a blender, make sure to leave lid cracked to allow heat to escape (this is important, trust me).

    3. Enjoy within 7 days for best freshness.

    Nutrition information for 1/2 cup: 103 calories, 4g fat, 0.5g saturated fat, 126 mg sodium, 18g carbohydrates, 9 g fiber, 8 g protein.