Vegan Lentil Cuban Picadillo
Cuban picadillo is one of those deeply savory, sweet-and-briny dishes that feels like it was built around meat — which makes this plant-based version all the more impressive. Green lentils step in as the hearty base, simmering in vegetable broth with diced tomatoes and tomato paste until they're tender and saucy, soaking up every bit of that spiced sofrito. Cumin, smoked paprika, oregano, and a whisper of cinnamon build the kind of layered, aromatic backbone that makes the whole kitchen smell incredible. The real magic is in the finishing stir: briny olives, capers, plump raisins, and a splash of apple cider vinegar hit the pan together and turn a simple lentil stew into something genuinely complex. Every ingredient in this recipe is naturally free of animal products, so there's no substituting or second-guessing — it's built this way from the ground up. Serve it over white rice or alongside plantains and you've got a complete, satisfying meal for four that tastes like it took far more effort than it did.
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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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