Cuban Lentil Picadillo (Printable)

Vibrant plant-based picadillo with lentils, olives, and raisins creating perfect savory-sweet Cuban flavors.

# 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 Prepare:

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 - 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 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.

# Expert Suggestions:

01 -
  • The savory-sweet balance hits differently when raisins and olives mingle with warm spices, making your kitchen smell like someone who knows what theyre doing.
  • Lentils give you substance without heaviness, and the whole thing comes together in under an hour, which feels almost impossible given how complex it tastes.
  • Its naturally vegan and gluten-free without feeling like a compromise, just genuinely delicious food that happens to work for almost any table.
02 -
  • If your lentils turn to mush, youve simmered them too long; set a timer and check at 20 minutes, because the difference between tender and broken is usually just a few minutes.
  • The vinegar at the end isnt optional—it transforms the whole dish from one-note to complex, so dont skip it thinking youll add it at the table.
  • Taste as you go with the spices; everyone's tolerance for heat is different, and cayenne sneaks up on you, so start light and adjust as you cook.
03 -
  • Toast your cumin seeds for 30 seconds in a dry skillet before grinding them if you want to take this from delicious to unforgettable.
  • If youre cooking for people who are nervous about lentils being boring, this recipe is your proof that they absolutely are not.
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