Cuban Lentil Picadillo (Print Version)

Hearty lentils simmered with aromatic vegetables, olives, and raisins for that perfect savory-sweet Cuban balance.

# 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 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

# 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 - Meanwhile, 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 of the 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.

# Additional Tips::

01 -
  • It tastes like comfort food but keeps you feeling light and energized afterward.
  • The sweet-savory balance from raisins and olives makes your taste buds do a little happy dance every single time.
  • One pot becomes dinner in under an hour, and your kitchen smells incredible while it cooks.
02 -
  • Don't skip the draining step after the lentils cook—excess liquid will make your picadillo soupy instead of thick and rich.
  • The cinnamon might seem strange in a savory dish, but trust it completely; it's the secret that makes people pause and wonder what they're tasting.
03 -
  • If your picadillo seems too thick when you serve it, thin it with a splash of vegetable broth rather than water—it keeps the flavor pure.
  • Toast your spices separately in a dry pan for 30 seconds before adding them to the skillet if you really want to deepen their flavor, though it's not strictly necessary.
Go Back