Cuban-Inspired Lentil Picadillo (Printable)

Hearty lentils simmered with aromatic spices, olives, and raisins for a savory-sweet Latin American dish perfect over rice.

# What You’ll 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 oz) 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 20–25 minutes until just tender. Drain any excess liquid.
02 - 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.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until fragrant.
04 - 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.
05 - Stir in red wine vinegar. Season with salt and black pepper to taste. Garnish with fresh cilantro and serve hot, ideally with rice or plantains.

# Expert Advice:

01 -
  • It tastes like someone spent hours cooking when you're actually done in under an hour.
  • The savory-sweet balance hits that exact spot where every bite surprises you a little.
  • Lentils make it feel hearty and grounding without needing meat, which means your guests won't miss a thing.
02 -
  • Don't skip draining the canned tomatoes—I learned this the messy way when my first batch ended up soupy instead of saucy.
  • The combination of cinnamon and olives sounds weird until you taste it, then you realize it's the entire point and you'll be chasing that flavor balance in other dishes forever.
03 -
  • Don't rush the aromatics at the beginning—giving them real time to soften and caramelize slightly builds a flavor foundation that carries the whole dish.
  • Keep a bottle of good red wine vinegar in your kitchen and use it at the end of savory dishes like this; it's the difference between something that tastes good and something that tastes bright and alive.
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