Cuban-Inspired Lentil Picadillo (Print Version)

Tender lentils with vegetables, olives, and raisins create this vibrant Cuban-style dish with savory-sweet flavors.

# Ingredient List:

→ 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

# Steps:

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.

# Helpful Hints:

01 -
  • It tastes like comfort food but won't weigh you down, and honestly, nobody will miss the meat when it's this flavorful.
  • The whole thing comes together in under an hour, which means weeknight dinners can still feel special and homemade.
  • Those sweet raisins and salty olives create a savory-sweet dance that makes your taste buds actually pay attention.
02 -
  • Don't skip draining those canned tomatoes or you'll end up with a watery consistency instead of the thick, clingy sauce that makes this special.
  • The magic happens in those last 8 to 10 minutes of cooking when everything melds together, so don't rush it or skip the reduction step.
03 -
  • Finely chop your vegetables because the more surface area they have, the faster they soften and the more deeply they develop flavor.
  • Don't drain the lentil cooking water until you're absolutely sure they're tender, because undercooked lentils will keep cooking in the skillet and throw off your timing.
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