Cuban-Inspired Lentil Picadillo

This Cuban-Inspired Lentil Picadillo is a vibrant, plant-based twist on a classic Latin American favorite. By swapping traditional ground meat for hearty lentils, this dish creates a satisfying texture that perfectly carries the iconic savory-sweet balance of briny olives and sweet raisins.

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The secret to this flavorful picadillo lies in the aromatic base of sautéed onions, green bell peppers, and garlic, which are enhanced by a warm blend of cumin, oregano, smoked paprika, and a hint of cinnamon. Every spoonful offers a complex profile that is both comforting and exciting.

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: Cook the Lentils

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: Sauté Aromatics

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: Add Spices

Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until fragrant.

Step 4: Combine and Simmer

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: Season

Stir in red wine vinegar. Season with salt and black pepper to taste.

Step 6: Serve

Garnish with fresh cilantro and serve hot, ideally with rice or plantains.

Zusatztipps für die Zubereitung

For extra richness, you can add a splash of dry white wine along with the tomatoes. If you prefer a spicier kick, feel free to increase the amount of cayenne pepper or add a finely diced jalapeño during the vegetable sautéing stage.

Varianten und Anpassungen

If you want a different texture, you can substitute the lentils with finely chopped mushrooms. This recipe is naturally gluten-free and dairy-free, but always remember to double-check packaged ingredient labels for any hidden allergens.

Serviervorschläge

This picadillo is traditionally served with white rice or quinoa. For a complete meal, pair it with roasted potatoes or sweet fried plantains to complement the savory-sweet notes of the dish.

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Enjoy this flavorful, plant-based journey into Cuban cuisine. With its rich spices and balanced textures, it is sure to become a favorite in your healthy meal rotation.

Questions & Answers

→ What makes this dish Cuban-inspired?

The combination of olives, raisins, and warm spices like cumin and cinnamon reflects the traditional flavor profile of Cuban picadillo, typically made with ground beef. This version maintains those signature sweet and savory elements while using plant-based ingredients.

→ Can I use canned lentils instead of dried?

Yes, you can substitute with two 15-ounce cans of lentils, rinsed and drained. Skip the initial simmering step and add them directly when combining with the vegetables, reducing the final cooking time to about 5 minutes.

→ What should I serve with this lentil picadillo?

White rice is the classic accompaniment, but it also pairs wonderfully with roasted plantains, quinoa, or crusty bread. For a lighter option, serve over cauliflower rice or with a simple green salad.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually improve over time as the spices meld together. Reheat gently on the stovetop with a splash of water to prevent sticking.

→ Can I freeze this dish?

Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture remains excellent after freezing, making it perfect for meal prep.

→ Is this dish spicy?

The cayenne pepper is optional and only adds mild warmth. Without it, the dish focuses on aromatic warmth from cumin, cinnamon, and paprika rather than heat. Adjust to your preference or add diced jalapeño for more spice.