Save The first time I made lentil picadillo, my Cuban neighbor actually stopped by my open window and asked what smelled so good. That moment of connection over simmering spices and olives taught me that food transcends borders. This version keeps all the soul of traditional picadillo while making it completely plant-based.
Last Tuesday, I served this to my skeptical father-in-law who claimed he needed meat with every meal. He went back for seconds and actually asked for the recipe. Now he requests it whenever he visits, proving that hearty, satisfying food doesnt require animal products.
Ingredients
- 1 cup dried brown or green lentils: These earthy little legumes soak up all the spices and become perfectly tender without falling apart
- 2 ½ cups water or vegetable broth: Broth adds depth, but water works perfectly fine if thats what you have on hand
- 2 tablespoons olive oil: The foundation that carries all those aromatic spices through the vegetables
- 1 medium yellow onion, finely chopped: This builds the savory base that makes picadillo so comforting
- 1 green bell pepper, diced: Essential for that authentic Latin American flavor profile
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, dont skimp
- 1 medium carrot, diced: Adds subtle sweetness and texture that balances the briny olives
- 1 (14-oz) can diced tomatoes, drained: The drained tomatoes provide body without making the dish too watery
- 2 teaspoons ground cumin: This is the backbone spice that gives picadillo its signature warmth
- 1 teaspoon dried oregano: Greek or Mexican oregano both work beautifully here
- ½ teaspoon smoked paprika: Adds a subtle smokiness that mimics the depth of cooked meat
- ½ teaspoon ground cinnamon: The secret ingredient that makes this taste authentically Cuban
- ¼ teaspoon cayenne pepper: Optional, but adds a lovely warmth that lingers
- Salt and black pepper: Taste as you go, the olives and capers already bring saltiness
- ⅓ cup green olives, sliced: Manzanilla or picholine olives work perfectly for that briny punch
- ¼ cup raisins: Plumped in the cooking liquid, they become little bursts of sweetness
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds richness
- 2 tablespoons capers: These briny little buds are optional but highly recommended
- 1 tablespoon red wine vinegar: Brightens everything and cuts through the richness
- Fresh cilantro: The finishing touch that adds freshness and color
Instructions
- Get those lentils going:
- Combine lentils and water or broth in a medium saucepan, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender. Drain any excess liquid and set aside.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat, then add onion, bell pepper, carrot, and garlic. Sauté for 5 to 7 minutes until everything is softened and fragrant.
- Wake up the spices:
- Stir in the drained diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2 to 3 minutes until the spices become incredibly aromatic and everything is well combined.
- Bring it all together:
- Add the cooked lentils, tomato paste, olives, raisins, and capers if using. Mix everything thoroughly and cook for another 8 to 10 minutes, stirring occasionally, until the flavors have melded and most of the liquid has evaporated.
- The finishing touch:
- Stir in the red wine vinegar, then season with salt and black pepper to taste. The vinegar should brighten the whole dish instantly.
- Ready to serve:
- Garnish generously with fresh cilantro and serve hot alongside fluffy rice or sweet fried plantains for the full experience.
Save This recipe has become my go-to for meal prep Sundays. The flavors actually improve overnight, making it perfect for busy weeks when I want something homemade but dont have time to cook from scratch every evening.
Making It Your Own
Sometimes I add a diced potato along with the vegetables for extra heartiness, especially during colder months. The potato absorbs all those gorgeous spices and becomes incredibly tender. Other times, I throw in a handful of frozen peas during the last few minutes of cooking for pops of sweetness and color.
Perfect Pairings
While white rice is traditional, Ive found that picadillo is amazing stuffed into bell peppers and baked until tender. It also makes an incredible filling for empanadas or tacos. My kids love it over roasted sweet potatoes, which might sound unusual but creates this incredible sweet and savory combination they cant resist.
Storage and Reheating
This recipe keeps beautifully in the refrigerator for up to five days, actually developing more depth as the flavors continue to mingle. You can also freeze it for up to three months, though I recommend adding fresh cilantro after reheating. When reheating, add a splash of water or broth if it seems too thick.
- Reheat gently over medium-low heat, stirring occasionally to prevent sticking
- The picadillo thickens considerably in the fridge, so dont worry if it looks dense
- A squeeze of fresh lime juice right before serving wakes everything back up
Save Theres something deeply satisfying about a one-skillet meal that brings people together, regardless of their dietary preferences. This lentil picadillo proves that plant-based cooking can be just as rich, comforting, and tradition-filled as the dishes we grew up with.
Kitchen Q&A
- → Can I use canned lentils instead of dried?
Yes, you can substitute 2 cans of lentils, rinsed and drained. Skip the simmering step and add them directly when combining with the vegetables.
- → What makes this dish authentic Cuban-style?
The combination of olives, raisins, and spices like cumin and cinnamon creates the traditional picadillo flavor profile. The savory-sweet balance is characteristic of Cuban cuisine.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve over time. Reheat gently on the stovetop with a splash of water.
- → Can I freeze this dish?
Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What sides pair well with picadillo?
White rice is traditional, but it also pairs beautifully with quinoa, roasted potatoes, or warm corn tortillas. Sweet fried plantains make an excellent authentic accompaniment.
- → Is this dish spicy?
The cayenne pepper is optional and provides mild warmth. Without it, the dish has gentle spice from the garlic and cumin but isn't hot. Adjust heat to your preference.