Citric Acid Free Vegan Lentil Cuban Picadillo

Total time55 min

Prep time15 min

Cook time40 min

Citric Acid Free Vegan Lentil Cuban Picadillo

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
1 cup dry green or brown lentils, rinsed
2 cups vegetable broth
⅓ cup pimiento-stuffed green olives, sliced
2 tbsp capers, drained
¼ cup raisins
1 tbsp apple cider vinegar
½ tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
cooked white rice or plantains, for serving (optional)

Instructions

1
Heat the olive oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, cumin, oregano, smoked paprika, cinnamon, and black pepper. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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