Cuban-Inspired Lentil Picadillo (Printable)

Vibrant plant-based Cuban picadillo with lentils, olives, and raisins for savory-sweet perfection.

# What You 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 (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

# Directions:

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.

# Expert Suggestions:

01 -
  • The sweet-savory balance hits different when you're expecting traditional picadillo, but your taste buds instantly approve.
  • It's ready in under an hour, which means weeknight dinners stop feeling like a scramble.
  • Lentils pack more protein than you'd think, so leftovers actually keep you satisfied through the afternoon.
02 -
  • Draining the canned tomatoes properly saves the entire dish from becoming a soupy situation that falls apart on the plate.
  • Don't skip the finish of vinegar and cilantro; that's what separates this from tasting like regular lentil stew.
03 -
  • Buy pre-rinsed lentils if you can find them; it saves a step and means you're more likely to actually make this on a weeknight.
  • The secret to restaurant-quality picadillo is letting it simmer those final 8 to 10 minutes without rushing; that's when the flavors actually marry instead of just sitting next to each other.
Go Back