4.5 from 2 votes
Vegan Picadillo
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This vegan picadillo is made with spiced lentils simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a cozy, delicious and healthy meal!
Course: Entree
Cuisine: American, Cuban
Servings: 4
Calories: 379 kcal
Author: Alissa
Ingredients
  • 1 cup dried brown lentils
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 medium onion, diced
  • 1 bell pepper, any color, diced
  • 4 garlic cloves, minced
  • 1 14 ounce can diced tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • pinch cloves
  • 2/3 cup pimento-stuffed green olives
  • 1/2 cup raisins
  • salt and pepper to taste
Instructions
  1. Combine lentils and water in a medium saucepan and place over high heat. Bring to a boil and lower heat. Allow to simmer until lentils are almost done, but still a bit firm at their centers, about 25 minutes. Remove from heat and drain any excess water.
  2. Coat the bottom of a large skillet with oil and place over medium heat. Add onion and bell pepper. Sauté about 5 minutes, until softened and onions are translucent. Add garlic and sauté 1 minute more, until very fragrant.
  3. Add lentils, tomatoes, red wine vinegar, cumin, paprika, oregano, cinnamon and cloves to skillet and flip a few times to combine. Bring to a simmer and cook just until lentils are tender and the sauce thickens up a bit, about 10 minutes, stirring occasionally.
  4. Remove from heat and stir in olives and raisins. Season with salt and pepper to taste. Serve.
Nutrition Facts
Vegan Picadillo
Amount Per Serving
Calories 379 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 1.2g6%
Sodium 959mg40%
Potassium 989mg28%
Carbohydrates 58g19%
Fiber 18.9g76%
Sugar 17g19%
Protein 15.2g30%
Calcium 70mg7%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.