Cuban-Inspired Lentil Picadillo (Printer-Friendly)

Hearty lentils simmered with aromatic vegetables, olives, and raisins create a vibrant Cuban-inspired dish with authentic savory-sweet 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-ounce) 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 Steps:

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 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.

# Expert Advice:

01 -
  • It tastes like comfort food but actually nourishes you, no heavy feeling afterward.
  • The combination of olives, raisins, and warm spices creates a flavor profile that somehow feels both exotic and deeply familiar.
  • You'll have this on the table in under an hour, and your guests will think you spent all day cooking.
02 -
  • Don't skip draining the canned tomatoes—excess liquid is the enemy here and will give you a soup instead of a rich, concentrated picadillo.
  • That pinch of cinnamon isn't a typo; it's what separates authentic Cuban picadillo from every other lentil dish, so trust it even if it seems unusual.
03 -
  • Toast your cumin and oregano in a dry pan for 30 seconds before adding them to the skillet if you want a more concentrated, toasted flavor that feels less generic.
  • If the finished dish seems too thick, don't panic—just add a splash of vegetable broth or water until you reach the consistency you want, because there's no single correct thickness.
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