Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins, and other delicious ingredients…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 2 cloves of garlic, sliced
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup tomato paste (4 tbsp)
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 1/4 cup raisins (4 tbsp)
- 2 cup water or vegetable stock (500 ml)
- 2 medium potatoes, peeled and cubed
- 15 oz canned or cooked lentils (400 g)
- 1/2 cup pitted green olives (80 g)
- 2 tbsp capers
- Heat some water or oil in a deep skillet, wok stir-fry pan or a large pot, add the veggies (garlic, onion and red bell pepper) and cook over medium-high heat until golden brown.
- Add tomato paste and spices (oregano, cumin, salt, cayenne powder, and black pepper), stir and cook for at least a couple of minutes, stirring occasionally.
- Add the raisins, water or broth and potatoes. Bring to a boil and then cook over medium-high heat for 20 minutes or until potatoes are cooked.
- Finally, add the rest of the ingredients (lentils, olives, and capers), stir and cook for 5 minutes more over medium-high heat.
- Serve immediately (we served it with brown rice and chopped parsley).
- Keep leftovers in a sealed container in the fridge for about 5 days.