Save This Cuban-Inspired Lentil Picadillo is a vibrant, plant-based twist on a classic traditional dish. By combining hearty lentils with briny olives and sweet raisins, this recipe achieves a deliciously savory-sweet balance that is both comforting and nutritious.
Save With its rich colors and aromatic spices like cumin, smoked paprika, and cinnamon, this picadillo is a feast for the senses. It is naturally gluten-free and dairy-free, ensuring a wholesome meal for everyone at the table.
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 2 ½ cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 (14-oz) can diced tomatoes, drained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- ⅓ cup green olives, sliced
- ¼ cup raisins
- 2 tablespoons tomato paste
- 2 tablespoons capers (optional)
- 1 tablespoon red wine vinegar
- Fresh cilantro, for garnish
Instructions
- Step 1
- In a medium saucepan, combine lentils and water (or broth). Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until just tender. Drain any excess liquid.
- Step 2
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion, bell pepper, carrot, and garlic. Sauté for 5–7 minutes until softened.
- Step 3
- Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until fragrant.
- Step 4
- Add cooked lentils, tomato paste, olives, raisins, and capers (if using). Mix well and cook for another 8–10 minutes, stirring occasionally, until flavors meld and most of the liquid has evaporated.
- Step 5
- Stir in red wine vinegar. Season with salt and black pepper to taste.
- Step 6
- Garnish with fresh cilantro and serve hot, ideally with rice or plantains.
Zusatztipps für die Zubereitung
For extra richness, add a splash of dry white wine with the tomatoes. Be sure to check packaged ingredient labels for hidden allergens, particularly with olives and capers.
Varianten und Anpassungen
You can substitute lentils with finely chopped mushrooms for a different texture. For a spicier kick, feel free to increase the cayenne pepper or add a diced jalapeño to the aromatics.
Serviervorschläge
Serve this savory picadillo with fluffy white rice, quinoa, or roasted potatoes for a complete meal. It also pairs beautifully with a side of sweet fried plantains.
Save This Cuban-Inspired Lentil Picadillo is a satisfying and aromatic dish that brings the soul of Latin American cooking to your plant-based kitchen. Enjoy this easy-to-make, flavorful main dish any night of the week.
Recipe FAQs
- → Can I use canned lentils instead of dried?
Yes, you can substitute two 15-ounce cans of lentils, rinsed and drained. Skip the first cooking step and add them directly when combining with the vegetables in step 4.
- → What makes this dish authentically Cuban?
The traditional picadillo flavor profile comes from the combination of olives, raisins, tomato, and warm spices like cinnamon and cumin. This version captures those essential elements while using lentils as the protein base instead of ground beef.
- → How should I serve this lentil picadillo?
Serve hot over white or yellow rice, alongside sweet plantains (maduros), or with roasted potatoes. Fresh cilantro and a squeeze of lime juice make excellent finishing touches.
- → Can I make this ahead of time?
Absolutely. This dish actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- → What can I substitute for green olives?
Black olives work well if you prefer a milder brine. You could also use chopped green Spanish olives or add diced capers for that salty element that balances the sweet raisins.
- → Is this spicy?
The cayenne pepper is optional and adds mild warmth. Without it, the dish has gentle heat from the aromatics but isn't spicy. Add diced jalapeño or more cayenne if you prefer extra heat.