Cuban-Inspired Lentil Picadillo (Print version)

Hearty lentils meet traditional Cuban flavors with olives, raisins, and aromatic spices in this satisfying plant-based main dish.

# Required ingredients:

→ 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

# 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 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.

# Expert Advice:

01 -
  • It tastes indulgent and complex, but comes together in under an hour without any fussy techniques.
  • The combination of olives, raisins, and cinnamon hits that sweet-savory balance that makes your brain do a little happy dance.
  • It's the kind of dish that actually tastes better the next day, so meal prep becomes your secret weapon.
02 -
  • Don't skip the step of draining your tomatoes, or you'll end up with a watery consistency that never quite develops the right texture.
  • The cinnamon really does make a difference even though it seems counterintuitive, so trust it and don't leave it out.
  • Taste the picadillo before serving because the saltiness can vary depending on your olives and capers.
03 -
  • Toast your cumin and oregano in a dry pan for 30 seconds before adding them to the skillet if you have an extra minute, it deepens their flavor significantly.
  • Keep the heat at medium throughout, as a rolling boil can break down the lentils into mush before they should be done.
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