Save to Pinterest Experience a vibrant, plant-based twist on a classic Cuban staple with this Cuban-Inspired Lentil Picadillo. This dish brings together hearty lentils, briny green olives, and sweet raisins to create a sophisticated savory-sweet balance that is both comforting and nutritious. Perfect for those seeking a protein-packed meal that doesn't compromise on tradition or taste.
Save to Pinterest Whether you are cooking for a family dinner or preparing meals for the week, this picadillo offers a depth of flavor that makes it a versatile addition to your recipe rotation. It is easy to scale up and tastes even better the next day as the spices continue to meld.
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
- 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: Finish and Season
- Stir in red wine vinegar. Season with salt and black pepper to taste.
- Step 6: Garnish and Serve
- Garnish with fresh cilantro and serve hot, ideally with rice or plantains.
Zusatztipps für die Zubereitung
For extra richness, add a splash of dry white wine with the tomatoes to help deglaze the pan and add another layer of acidity. Always ensure you drain the lentils well after boiling to prevent the final picadillo from becoming too watery.
Varianten und Anpassungen
You can substitute the lentils with finely chopped mushrooms for a different, earthier texture. For those who prefer a spicier kick, feel free to increase the cayenne pepper or add a finely diced jalapeño during the vegetable sauté stage.
Serviervorschläge
This picadillo is best served with fluffy white rice, quinoa, or even roasted potatoes for a complete and filling meal. For a more traditional touch, pair it with sweet fried plantains or use it as a flavorful filling for tacos and empanadas.
Save to Pinterest Enjoy this wholesome Cuban-inspired feast that proves plant-based eating can be incredibly flavorful and deeply satisfying. Garnish generously with cilantro and share with friends!
Recipe FAQ
- → What makes this dish authentic to Cuban cuisine?
The traditional combination of olives, raisins, and warm spices like cumin and cinnamon mirrors the classic picadillo flavor profile. The sweet and savory elements are characteristic of Cuban cooking, while the addition of tomato paste and red wine vinegar adds the necessary acidity and depth.
- → Can I make this ahead of time?
Absolutely. The flavors actually develop and improve when made ahead, allowing the spices to meld beautifully with the lentils. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to restore consistency.
- → What can I serve with lentil picadillo?
White rice is the most traditional accompaniment, but it also pairs wonderfully with roasted plantains, quinoa, or roasted potatoes. For a lighter option, serve over cauliflower rice or with warm corn tortillas. Fresh avocado slices and a squeeze of lime make excellent toppings.
- → How do I prevent the lentils from becoming mushy?
Cook lentils until just tender but still holding their shape, about 20-25 minutes. Drain any excess liquid before adding to the skillet. Avoid overcooking during the final simmer stage—just 8-10 minutes is sufficient for flavors to meld while maintaining texture.
- → Is this dish freezer-friendly?
Yes, lentil picadillo freezes exceptionally well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat on the stovetet with a splash of liquid to refresh.
- → Can I add protein beyond the lentils?
While lentils provide substantial protein at 14g per serving, you can add crumbled tempeh or plant-based ground meat during the final simmer for extra texture and protein. Chopped walnuts or pecans also work well for added richness and crunch.
