Cuban-Inspired Lentil Picadillo (Print Version)

A vibrant, plant-based take on classic Cuban picadillo featuring hearty lentils, briny olives, and sweet raisins for savory-sweet balance.

# 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 can (14 oz) 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

# How to Make It:

01 - In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 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 to 7 minutes until softened.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2 to 3 minutes until fragrant.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers if using. Mix well and cook for another 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.
06 - Garnish with fresh cilantro and serve hot, ideally with rice or plantains.

# Additional Tips::

01 -
  • It delivers that elusive savory-sweet balance without feeling heavy or overly rich.
  • You can have it simmering on the stove in under an hour with pantry staples you probably already own.
  • Leftovers taste even better the next day when all those spices have had time to settle in.
  • Its hearty enough to satisfy anyone who thinks plant-based means bland or boring.
02 -
  • Drain the canned tomatoes or your picadillo will turn soupy instead of rich and thick.
  • Don't skip the red wine vinegar at the end, it's what makes all the flavors snap into focus.
  • If your lentils are old, they can take longer to cook and may never get truly tender, so use a fresh bag if possible.
03 -
  • Toast your cumin and paprika in the dry skillet for 30 seconds before adding the oil, it wakes up the spices and makes them more fragrant.
  • If you're meal prepping, undercook the lentils slightly so they don't turn mushy when reheated.
  • A squeeze of fresh lime juice just before serving adds a bright, citrusy note that takes it to another level.
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