Cuban-Inspired Lentil Picadillo (Printable)

Hearty lentils simmered with aromatic spices, olives, and raisins create a vibrant Cuban-inspired dish perfect for weeknight dinners.

# What You'll Need:

→ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 2 ½ 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 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Add-ins

15 - ⅓ cup green olives, sliced
16 - ¼ 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 - Combine lentils and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until just tender. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, carrot, and garlic. Sauté for 5–7 minutes until softened and fragrant.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until spices are fragrant and well incorporated.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers (if using). Mix thoroughly and cook for 8–10 minutes, stirring occasionally, until flavors meld and most liquid has evaporated.
05 - Stir in red wine vinegar and season generously with salt and black pepper to taste. Adjust seasoning as needed.
06 - Garnish with fresh cilantro and serve hot alongside rice, roasted potatoes, or fried plantains for a complete meal.

# Expert Tips:

01 -
  • The sweet and salty combo of olives and raisins hits every craving at once, like a party in your mouth
  • It's one of those rare vegan dishes that even confirmed meat eaters request seconds of without any prompting
02 -
  • I once forgot to drain the canned tomatoes and ended up with picadillo soup instead of a thick, rich mixture, so don't skip that draining step
  • The vinegar at the end might seem like a small addition, but it's the secret that makes all the spices pop and brightens the whole dish
03 -
  • Let the picadillo sit for about 5 minutes off the heat before serving to let the sauce thicken up slightly
  • Warm your serving bowls in the oven for a few minutes so the dish stays hot longer at the table
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