A plant-based twist on classic Cuban picadillo featuring lentils, olives, and raisins for perfect sweet-savory harmony.
# What You'll Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2.5 cups water or vegetable broth
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 (14-ounce) can diced tomatoes, drained
→ Seasonings
09 - 2 teaspoons ground cumin
10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon ground cinnamon
13 - 0.25 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Add-ins
15 - 0.33 cup green olives, sliced
16 - 0.25 cup raisins
17 - 2 tablespoons tomato paste
18 - 2 tablespoons capers, optional
19 - 1 tablespoon red wine vinegar
20 - Fresh cilantro for garnish
# Directions:
01 - In a medium saucepan, combine rinsed lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender. Drain any excess liquid and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion, diced bell pepper, diced carrot, and minced garlic. Sauté for 5 to 7 minutes until softened.
03 - Stir in drained diced tomatoes, ground cumin, dried oregano, smoked paprika, ground cinnamon, and cayenne pepper if using. Cook for 2 to 3 minutes until fragrant.
04 - Add cooked lentils, tomato paste, sliced green olives, raisins, and capers if using to the skillet. Mix well and cook for 8 to 10 minutes, stirring occasionally, until flavors meld and most of the liquid has evaporated.
05 - Stir in red wine vinegar. Season with salt and black pepper to taste. Adjust seasonings as desired.
06 - Transfer to serving dishes, garnish with fresh cilantro, and serve hot. Ideally pair with rice or plantains.
