Save The first time I made this lentil picadillo, my kitchen filled with such incredible aromas that my neighbor actually knocked on the door to ask what I was cooking. I had fallen in love with traditional picadillo during a trip to Miami but wanted a version I could eat regularly without the heavy beef. The way the sweet raisins burst against the briny olives creates that perfect Cuban flavor dance.
Last Tuesday I served this to my skeptical brother who swore he needed meat with every dinner. He went back for seconds and actually asked if I could make it again next week. The lentils get so tender and absorb all those gorgeous spices.
Ingredients
- 1 cup dried brown or green lentils: Brown lentils hold their shape better than red ones and provide that satisfying hearty texture
- 2 ½ cups water or vegetable broth: Using broth instead of water adds an extra layer of depth to the lentils
- 2 tablespoons olive oil: This is your flavor foundation so do not skimp here
- 1 medium yellow onion: Finely chopped so it melts into the base
- 1 green bell pepper: Diced small to distribute evenly throughout
- 3 cloves garlic: Fresh minced garlic packs more punch than the jarred stuff
- 1 medium carrot: Adds natural sweetness and beautiful color
- 1 (14 oz) can diced tomatoes: Drained well so your picadillo does not end up too soupy
- 2 teaspoons ground cumin: This is what gives it that unmistakable Latin American soul
- 1 teaspoon dried oregano: Mexican oregano is more authentic if you can find it
- ½ teaspoon smoked paprika: Provides a subtle smoky depth
- ½ teaspoon ground cinnamon: The secret ingredient that makes people ask what is in this
- ¼ teaspoon cayenne pepper: Optional depending on your heat tolerance
- ⅕ cup green olives: Manzanilla or picholine olives work beautifully here
- ¼ cup raisins: Golden raisins add lovely sweetness but dark ones work too
- 2 tablespoons tomato paste: Concentrates the tomato flavor beautifully
- 2 tablespoons capers: Optional but highly recommended for that briny punch
- 1 tablespoon red wine vinegar: Brightens everything right at the end
- Fresh cilantro: For that pop of color and freshness on top
Instructions
- Cook the lentils until perfectly tender:
- Combine your rinsed lentils with water or broth in a medium saucepan and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes until just tender then drain any excess liquid.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat. Add onion bell pepper carrot and garlic sauteing for 5 to 7 minutes until everything softens and smells amazing.
- Add the spices:
- Stir in diced tomatoes cumin oregano paprika cinnamon and cayenne. Cook for 2 to 3 minutes until the spices become fragrant and toast slightly.
- Bring it all together:
- Add cooked lentils tomato paste olives raisins and capers if using. Mix everything well and cook for another 8 to 10 minutes until flavors meld and most liquid evaporates.
- Finish with brightness:
- Stir in red wine vinegar and season with salt and black pepper to taste. The vinegar should make everything sing.
- Serve it up:
- Garnish generously with fresh cilantro and serve hot over rice or alongside plantains.
Save My friend Maria from Cuba tasted this and admitted it actually reminded her of home. That might be the best compliment I have ever received in my kitchen.
Making It Your Own
Some nights I add a splash of dry white wine with the tomatoes for extra complexity. You can also throw in diced potatoes during the saute stage for a heartier version.
Serving Suggestions
This recipe shines alongside fluffy white rice or roasted plantains. I have also served it in warm corn tortillas for taco night and everyone went crazy for it.
Storage And Meal Prep
The flavors actually deepen overnight so this makes incredible meal prep. Store in airtight containers for up to five days or freeze for up to three months.
- Reheat with a splash of water to refresh the texture
- Top with fresh avocado slices for extra creaminess
- Serve with a simple green salad to round out the meal
Save I hope this brings as much joy to your table as it has to mine. Happy cooking.
Recipe Q&A
- → What makes this dish authentic Cuban-style?
The traditional picadillo flavor profile comes from the combination of olives, raisins, and warming spices like cumin and cinnamon. This sweet-savory balance is characteristic of Cuban cuisine, while lentils provide a plant-based protein alternative to the traditional ground beef version.
- → Can I use canned lentils instead of dried?
Yes, you can substitute canned lentils to save time. Use approximately two 15-ounce cans, drained and rinsed. Skip the first step of cooking dried lentils and add them directly when combining with the vegetable mixture. Reduce the final simmering time to 5 minutes to heat through.
- → What's the best way to serve this dish?
This pairs beautifully with white rice, yellow rice, or roasted potatoes for a complete meal. Traditional Cuban sides like fried sweet plantains (maduros) or tostones complement the flavors perfectly. You can also serve as a filling for tacos or empanadas.
- → How long will leftovers keep in the refrigerator?
Stored in an airtight container, leftovers will keep for 4-5 days in the refrigerator. The flavors often improve after a day as the ingredients meld together. Reheat gently on the stove with a splash of water or broth to restore moisture.
- → Can I freeze this for later?
Absolutely. Portion cooled leftovers into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture remains excellent after freezing.
- → How can I adjust the spice level?
The cayenne pepper provides optional heat. Start with 1/8 teaspoon for mild warmth or increase to 1/2 teaspoon for more spice. You can also add diced jalapeño or serrano peppers when sautéing the vegetables, or serve with hot sauce on the side.