Save The first time I made lentil picadillo, my Cuban neighbor actually stopped by my apartment because the spices drifting through the hallway reminded her of Sunday dinners at her abuela's house in Havana. That's the magic of this dish—the cinnamon and cumin create this incredible warmth that fills every corner of your home and makes people curious about what's cooking.
Last winter when my sister came over to vent about her terrible work week, I served this picadillo with some yellow rice and sliced plantains. She took one bite and completely forgot about her boss, spending the rest of the meal trying to figure out what made the sauce taste so complex and comforting. Now she texts me every Sunday asking if I'm making it.
Ingredients
- 1 cup dried brown or green lentils: Brown lentils hold their shape beautifully while getting creamy at the edges, which gives this dish the perfect texture contrast
- 2 ½ cups water or vegetable broth: Vegetable broth adds such a depth of flavor that water just can't match, but either works in a pinch
- 2 tablespoons olive oil: This is your flavor foundation, so don't be tempted to skip it or use less
- 1 medium yellow onion: The sweetness of yellow onions balances the briny olives perfectly as they caramelize
- 1 green bell pepper: Dice this small so it almost dissolves into the sauce, adding subtle freshness without big chunks
- 3 cloves garlic: Mince these right before adding them to the pan so their oils stay fresh and potent
- 1 medium carrot: This adds natural sweetness and color that makes the dish look as good as it tastes
- 1 can diced tomatoes: Drain them well so your picadillo ends up rich and concentrated instead of watery
- 2 teaspoons ground cumin: This is the backbone of Cuban flavor, so measure generously
- 1 teaspoon dried oregano: Mexican oregano has this amazing earthiness that works perfectly here
- ½ teaspoon smoked paprika: This adds this incredible subtle smokiness that makes people think there's meat in the dish
- ½ teaspoon ground cinnamon: Just enough to add warmth without making it taste like dessert
- ¼ teaspoon cayenne pepper: Start with less and add more at the end if your spice tolerance runs high
- ⅓ cup green olives: Manzanilla olives are perfect here, their brininess cuts through all the rich flavors
- ¼ cup raisins: They plump up beautifully during cooking and explode with sweetness in every bite
- 2 tablespoons tomato paste: This concentrates all the flavors together into something that tastes like it simmered all day
- 2 tablespoons capers: These add little bursts of bright salty flavor that make the whole dish sing
- 1 tablespoon red wine vinegar: Add this at the very end to brighten everything up just before serving
- Fresh cilantro: The fresh herbal hit at the end balances all those cooked spices beautifully
Instructions
- Get those lentils going first:
- Combine your rinsed lentils with water or broth in a medium saucepan, bring it to a rolling boil, then drop the heat to a gentle simmer and let them cook uncovered for about 20 to 25 minutes until they're tender but still holding their shape. Drain any excess liquid and set them aside while you build the flavorful base.
- Build your flavor foundation:
- Heat olive oil in your largest skillet over medium heat, then add the onion, bell pepper, carrot, and garlic, letting them sauté together for about 5 to 7 minutes until everything's softened and fragrant and your kitchen starts smelling amazing.
- Wake up the spices:
- Stir in the diced tomatoes followed by all your spices—cumin, oregano, paprika, cinnamon, and cayenne—cooking everything together for just 2 to 3 minutes until the spices become incredibly fragrant and start to coat the vegetables.
- Bring it all together:
- Add your cooked lentils to the skillet along with the tomato paste, olives, raisins, and capers, mixing everything together thoroughly and letting it cook for another 8 to 10 minutes while the flavors meld together and most of the liquid evaporates into this thick, rich mixture.
- The finishing touch:
- Stir in the red wine vinegar and season generously with salt and pepper, tasting as you go and adjusting until the balance of sweet, salty, and savory feels absolutely perfect to you.
- Serve it up:
- Scatter fresh cilantro over the top and bring the whole skillet to the table, serving it hot over steaming white rice or alongside sweet fried plantains if you want to make it a real feast.
Save This recipe has become my go-to for potlucks because it travels beautifully and somehow tastes even better the next day when all those flavors have had even more time to become friends. I've had multiple people ask me for the recipe while their plate is still half full, which is always the best compliment.
Make It Your Own
Sometimes I'll throw in a splash of dry white wine along with the tomatoes if I have an open bottle, which adds this lovely brightness and depth. You can also swap the lentils for finely chopped mushrooms if you want something that feels even more like traditional ground beef picadillo.
Serving Suggestions
This picadillo is incredible served over fluffy white rice or wrapped in warm tortillas for easy tacos. I've also spooned it over roasted sweet potatoes for a sweet-savory combination that's absolutely next level.
Storage and Meal Prep
The flavors actually develop and improve after a day or two in the refrigerator, making this perfect for meal prep Sundays. I like to make a double batch and portion it out for lunch throughout the week.
- Keep the fresh cilantro separate and add it right before serving so it stays bright and perky
- This freezes beautifully for up to three months if you want to get ahead on future meals
- Reheat with a tiny splash of water to bring back that perfect consistency
Save There's something so satisfying about a dish that's this nourishing and comforting while still being packed with vibrant, complex flavors. It's the kind of recipe that makes you feel like you really know your way around a kitchen.
Recipe FAQs
- → What makes this dish Cuban-inspired?
The combination of olives, raisins, cumin, and cinnamon reflects the classic flavor profile of traditional Cuban picadillo. This plant-based version captures the signature savory-sweet balance using lentils instead of ground beef.
- → Can I use canned lentils instead of dried?
Yes, you can substitute two 15-oz cans of rinsed and drained lentils. Skip the initial simmering step and add them directly when combining with the vegetable mixture in step 4.
- → What should I serve with Cuban lentil picadillo?
This dish pairs perfectly with white rice, yellow rice, or quinoa. For a more traditional Cuban experience, serve alongside fried or roasted sweet plantains. Warm corn tortillas also work well for scooping.
- → How long do leftovers keep in the refrigerator?
Stored in an airtight container, leftovers will keep for 4-5 days in the refrigerator. The flavors actually develop and improve after a day or two. Reheat gently on the stovetop with a splash of water or broth.
- → Is this dish freezer-friendly?
Absolutely. Portion cooled lentil mixture into freezer-safe containers or bags. It will maintain quality for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Can I adjust the spice level?
The cayenne pepper is optional, so simply omit it for a milder version. For more heat, increase the cayenne to ½ teaspoon or add diced jalapeño when sautéing the vegetables in step 2.