Cuban-Inspired Lentil Picadillo

Experience a vibrant, plant-based twist on a classic Latin American staple with this Cuban-Inspired Lentil Picadillo. This dish captures the hearty essence of traditional picadillo by using nutrient-dense lentils as a base, perfectly complemented by the signature contrast of briny olives and sweet raisins. It is a savory-sweet masterpiece that brings the warmth of Cuban cuisine to your table in less than an hour.

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This recipe relies on a rich blend of aromatics and spices to build depth. By simmering the lentils with cumin, oregano, smoked paprika, and a hint of cinnamon, you create a base that is wonderfully aromatic. The addition of tomato paste and red wine vinegar at the end provides the necessary acidity to brighten the earthiness of the lentils and the sweetness of the raisins.

Ingredients

• Lentils: 1 cup dried brown or green lentils (rinsed), 2 ½ cups water or vegetable broth.
• Aromatics & Vegetables: 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).
• Seasonings: 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.
• Add-ins: 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

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.

2. Sauté the Base

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.

3. Bloom the Spices

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

4. Simmer and Meld

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.

5. Final Seasoning

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

6. Garnish and Serve

Garnish with fresh cilantro and serve hot.

Zusatztipps für die Zubereitung

To ensure success, use a large skillet to allow the moisture to evaporate correctly, which helps the flavors concentrate. For the best organization, have your chopping board and knife ready to prep the onion, pepper, carrot, and garlic before you start the stove. Remember that the dish contains olives, which may be processed in facilities with tree nuts; always check your packaging labels if you have severe allergies.

Varianten und Anpassungen

You can customize this dish to your preference by adding a splash of dry white wine with the tomatoes for extra richness. For a different texture, try substituting the lentils with finely chopped mushrooms. If you prefer a spicier kick, feel free to increase the cayenne pepper or add a diced jalapeño during the vegetable sauté phase.

Serviervorschläge

For a complete and traditional meal, serve this Lentil Picadillo hot over fluffy white rice or quinoa. It also pairs beautifully with roasted potatoes or sweet fried plantains. The fresh cilantro garnish adds a necessary pop of color and herbal brightness to the finished plate.

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This Cuban-Inspired Lentil Picadillo is a testament to how plant-based ingredients can create a meal that is just as hearty and flavorful as the original. At 315 calories per serving, it is a healthy, delicious way to explore Latin American flavors while adhering to a vegan and gluten-free lifestyle. Enjoy the savory, sweet, and tangy profile of this unique dish!

Your Questions Answered

→ What makes this dish authentic to Cuban cuisine?

The combination of savory and sweet elements with olives, raisins, tomato, and warm spices like cumin and cinnamon reflects traditional Cuban picadillo flavors while using lentils as a plant-based protein source.

→ Can I use canned lentils instead of dried?

Yes, use two 15-ounce cans of lentils, rinsed and drained. Skip the first simmering step and add them directly when the recipe calls for cooked lentils, reducing the final cooking time to about 5 minutes.

→ What works well as a side dish?

White rice is the classic accompaniment, but this pairs beautifully with sweet fried plantains, roasted potatoes, or warmed corn tortillas. A simple side of avocado or fresh citrus salad also complements the flavors.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop and improve over time. Reheat gently with a splash of water or broth to restore moisture.

→ Can I make this dish spicier?

Increase the cayenne pepper to ½ teaspoon or add a diced jalapeño with the vegetables. You can also serve with hot sauce on the table for those who prefer extra heat.

→ Is this dish freezer-friendly?

Absolutely. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.