Cuban-Inspired Lentil Picadillo (Printer View)

Hearty lentils simmered with aromatic vegetables, olives, and raisins create this vibrant Cuban-inspired dish.

# 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 oz) 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

# Method:

01 - 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.
02 - In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, carrot, and garlic. Sauté for 5-7 minutes until softened.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2-3 minutes until fragrant.
04 - 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 liquid has evaporated.
05 - Stir in red wine vinegar. Season with salt and black pepper to taste.
06 - Garnish with fresh cilantro and serve hot, ideally with rice or plantains.

# Expert Advice:

01 -
  • It tastes deceptively rich and indulgent while being completely plant-based, so you won't miss the meat.
  • The balance of sweet, savory, and spiced flavors feels like an adventure in every bite, with each ingredient pulling its weight.
  • Ready in under an hour but tastes like you've been simmering it all day.
02 -
  • Drain your canned tomatoes properly or you'll end up with a watery mess instead of a cohesive picadillo—I learned this when my batch looked more like soup.
  • Don't overcook your lentils at the beginning; they'll fall apart completely when you add them to the skillet if you do.
03 -
  • Make a double batch and freeze half—this reheats perfectly and actually tastes better the next day when the flavors have settled into each other.
  • If your picadillo seems too loose at the end, just let it keep simmering uncovered for a few more minutes; patience solves this better than turning up the heat.
Return