Save The first time I served this lentil picadillo at a dinner party, my Cuban friend's grandmother took one bite and genuinely asked if I'd spent all day at the stove. That balance of sweet raisins against briny olives creates such complexity that people assume it's complicated.
I discovered this version during a meatless month when I was craving something hearty but didn't want to rely on processed substitutes. The way the cinnamon mingles with cumin reminds me of walking through Havana's spice markets, where warmth and sweetness dance in every stall.
Ingredients
- 1 cup dried brown or green lentils: Brown lentils hold their shape beautifully while absorbing flavors
- 2 ½ cups water or vegetable broth: Broth adds depth but water works perfectly too
- 2 tablespoons olive oil: This is your flavor foundation
- 1 medium yellow onion: Finely chopped so it melts into the background
- 1 green bell pepper: Diced small for even cooking
- 3 cloves garlic: Minced fresh, never jarred
- 1 medium carrot: Adds subtle sweetness and texture
- 1 (14-oz) can diced tomatoes: Drained well so your picadillo doesn't get watery
- 2 teaspoons ground cumin: The earthy backbone of the dish
- 1 teaspoon dried oregano: Mexican oregano is traditional but regular works
- ½ teaspoon smoked paprika: Deepens the color and adds subtle smokiness
- ½ teaspoon ground cinnamon: The secret ingredient that makes it taste authentic
- ¼ teaspoon cayenne pepper: Optional but welcome warmth
- Salt and black pepper: Taste as you go, lentils need proper seasoning
- ⅓ cup green olives: Manzanilla or picholine olives work beautifully
- ¼ cup raisins: They plump up and create those signature sweet bursts
- 2 tablespoons tomato paste: Concentrated umami that ties everything together
- 2 tablespoons capers: Optional but adds lovely brine
- 1 tablespoon red wine vinegar: Brightens all the rich flavors
- Fresh cilantro: For garnish and fresh herbal finish
Instructions
- Cook the lentils until perfectly tender:
- Combine lentils and water or broth in a medium saucepan, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender. Drain any excess liquid and set aside.
- Build your aromatic base:
- Heat olive oil in a large skillet over medium heat, then add onion, bell pepper, carrot, and garlic. Sauté for 5 to 7 minutes until softened and fragrant, stirring occasionally.
- Toast the spices:
- Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2 to 3 minutes until the spices bloom and become deeply fragrant.
- Combine everything and let flavors meld:
- Add cooked lentils, tomato paste, olives, raisins, and capers if using. Mix well and cook for another 8 to 10 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is rich and cohesive.
- Finish with brightness:
- Stir in red wine vinegar, then season generously with salt and black pepper. Taste and adjust until the sweet-savory balance sings.
- Serve with love:
- Garnish with fresh cilantro and serve hot over rice, alongside plantains, or straight from the spoon.
Save My neighbor now requests this for every potluck, and I've caught her teenage son eating it cold straight from the refrigerator. There's something deeply satisfying about watching people realize plant-based food can be this comforting and complex.
Serving Suggestions
This picadillo deserves to be the star of your plate. Serve it over fluffy white rice for the most traditional experience, or try it with roasted sweet potatoes for a modern twist.
Make It Your Own
Sometimes I add diced potatoes during the vegetable sauté for extra heartiness, especially on cold nights. Other times, a splash of dry white wine with the tomatoes transforms it into something dinner-party worthy.
Storage and Prep
This recipe keeps beautifully for up to five days in the refrigerator and actually develops deeper flavor overnight. The lentils continue to absorb those spices, making leftovers something to anticipate rather than endure.
- Freeze individual portions for quick weeknight lunches
- Double the recipe and meal prep for the week ahead
- The flavors intensify, so adjust seasonings when reheating
Save Every time I make this, I'm reminded that the most satisfying meals often come from the humblest ingredients. This lentil picadillo has earned its permanent place in my regular rotation.
Cooking Questions
- → What makes this dish Cuban-inspired?
The combination of lentils with olives, raisins, cumin, oregano, and cinnamon creates the signature flavor profile of traditional Cuban picadillo. The sweet and savory balance is characteristic of Latin American cuisine.
- → Can I use canned lentils instead of dried?
Yes, use two 15-ounce cans of lentils, rinsed and drained. Skip the initial simmering step and add them directly with the seasonings. Reduce the cooking time slightly since they're already tender.
- → What should I serve with this dish?
White rice is the classic accompaniment, but it also pairs beautifully with sweet plantains, quinoa, or roasted potatoes. The flavors work well wrapped in warm tortillas too.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and meld better overnight. Reheat gently with a splash of water or broth.
- → Can I make this dish spicier?
Increase the cayenne pepper or add diced jalapeño with the vegetables. A splash of hot sauce or chopped fresh chili peppers works well too.
- → Are capers necessary?
Capers add briny depth but are optional. If omitting, consider adding a pinch more salt or extra olives to maintain that savory element.