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Cuban Picadillo with Lentils

This vegetarian picadillo swaps ground beef for delicious lentils. It maintains the traditional essence of picadillo, offering a hearty and satisfying dish.
Total Time45 minutes
Course: Main Course
Cuisine: Cuban, Latin
Keyword: Cuban Picadillo, Vegetarian
Servings: 6 servings
Author: Dey | Touching Tables

Ingredients

  • 1 can lentils drained and rinsed
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 potato peeled and diced
  • 1 can diced tomatoes with juice
  • 1/4 cup tomato sauce
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • cumin to taste
  • oregano to taste
  • paprika to taste
  • onion powder to taste
  • garlic powder to taste
  • salt to taste
  • 2 tablespoons olive oil

Instructions

  • In a large skillet, heat olive oil over medium heat.
  • Add onion and bell pepper; sauté until soft.
  • Next, add potatoes and cook until also soft.
  • Stir in garlic and cook for another minute.
  • Add lentils stirring until heated through.
  • Stir in diced tomatoes, tomato sauce, olives, raisins, and seasonings.
  • Simmer for about 20-25 minutes, stirring occasionally.
  • Taste to adjust seasoning.
  • Serve hot with rice.