Cuban-Inspired Lentil Picadillo (Printable Version)

A vibrant plant-based twist on classic Cuban picadillo with lentils, olives, and raisins for savory-sweet flavor.

# 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 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

# How to Make It:

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 - 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 8-10 minutes, stirring occasionally, until flavors meld and most 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 Tips:

01 -
  • It tastes like comfort food but actually fuels your body with protein and fiber, so you won't crash an hour later.
  • The sweet-savory balance hits different—raisins and olives together create this unexpected magic that makes people stop mid-bite and ask what's in it.
  • It comes together in under an hour, which means you can impress people on a weeknight without losing your mind in the kitchen.
02 -
  • Don't skip draining the canned tomatoes—I learned this the messy way when my first batch turned into soup instead of a thick, saucy picadillo that clung to each grain of rice.
  • The cinnamon isn't a mistake or too much—it's the secret that makes people wonder what they're tasting; trust it and don't reduce it thinking it'll be overpowering.
03 -
  • Make extra and freeze it in portions—it actually tastes better the next day after everything has had time to marry, and it reheats beautifully in a pan or microwave.
  • Taste constantly as you cook and adjust salt gradually; lentils are like sponges and need more seasoning than you'd initially guess, but you can't undo over-salting.
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