Vegetarian Classic Picadillo
Dive into a hearty and flavorful twist on a beloved Latin classic with this Vegetarian Classic Picadillo recipe! Packed with protein-rich lentils, vibrant bell peppers, tender carrots, and a medley of warming spices like cumin, smoked paprika, and a hint of cinnamon, this dish is perfect for a satisfying meal. Sweet raisins and tangy pimento-stuffed green olives create a delightful balance of flavors, while fresh cilantro adds a burst of brightness to every bite. This plant-based picadillo is easy to prepare, simmered to perfection in under an hour, and ideal for vegans, vegetarians, or anyone looking to enjoy bold, wholesome flavors. Serve it over rice, with warm tortillas, or on its own for a crowd-pleasing dish that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup dried green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 2 tablespoons tomato paste
- 15 oz canned diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 bay leaf
- 0.5 cup raisins
- 0.5 cup pimento-stuffed green olives, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the lentils in cold water and drain. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
Add the diced green bell pepper, red bell pepper, and carrot to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 more minutes.
Stir in the tomato paste and cook for 1 minute, then add the canned diced tomatoes (including juices), ground cumin, smoked paprika, ground cinnamon, and bay leaf. Mix well.
Add the cooked lentils, raisins, and olives to the skillet and stir to combine all ingredients. Season with salt and black pepper.
Reduce the heat to low, cover the skillet, and let simmer for 15 minutes, allowing the flavors to meld together.
Remove the bay leaf. Taste and adjust the seasoning with more salt and pepper, if needed.
Garnish with freshly chopped cilantro before serving. Serve warm.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 89.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4241 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
