This vegan picadillo is made with spiced lentils and walnuts simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a comforting, delicious and healthy meal!
- 1 cup dried brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- ½ cup chopped walnuts
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- Pinch cloves
- 1 (14 ounce/400 gram) can diced tomatoes
- 1 (8 ounce/236 ml) can tomato sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- ⅔ cup pimento-stuffed green olives
- ½ cup raisins
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
- Lime wedges, for serving (optional)
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Place the lentils into a small saucepan and cover them with water. Place the pot over high heat and bring the water to a boil.
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Lower the heat and allow the lentils to simmer until they're almost fully cooked, but still a bit firm at their centers, about 20 minutes.
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Drain the lentils into a colander.
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Coat the bottom of a large skillet with the oil and place it over medium heat. Add the onion and bell pepper.
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Sweat the onion and pepper for about 5 minutes, until they begin to soften, stirring frequently.
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Add the garlic, walnuts, cumin, smoked paprika, oregano, cinnamon and cloves. Sauté the mixture for about 1 minute, stirring constantly.
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Stir in the cooked lentils, diced tomatoes, tomato sauce, red wine vinegar, and soy sauce. Bring the mixture to a simmer and cook everything just until the lentils are tender and the sauce thickens up a bit, about 10 minutes, stirring occasionally.
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Remove the skillet from heat and stir in the olives and raisins. Season with salt and pepper to taste.
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Divide onto plates and serve with a sprinkle of fresh cilantro and lime wedges.