Eosinophilic Esophagitis Friendly Vegan Lentil Cuban Picadillo
Total time55 min
Prep time15 min
Cook time40 min
4.7(22)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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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