Cuban Lentil Picadillo (Print Version)

Savory-sweet lentils with olives, raisins, and aromatic Cuban spices

# Ingredients 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-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

# Directions:

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 another 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 indulgent and complex, but comes together in under an hour without any fussing.
  • The savory-sweet balance keeps you coming back for another bite, even if you think you're full.
  • Works beautifully for weeknight dinners or impressing people who swear they need meat to feel satisfied.
02 -
  • Don't drain your lentils until they're actually tender—undercooked lentils will make the whole dish taste grainy and incomplete.
  • The raisins plump up and soften as the dish simmers, so don't add them too early or they'll disappear completely.
03 -
  • Make this a day ahead and reheat it gently the next day—the flavors deepen and marry overnight, tasting even better.
  • If you end up with extra liquid at the end, raise the heat for a minute or two and let it evaporate; the sauce should cling to the lentils, not pool at the bottom.
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