Pin it The first time I made lentil picadillo, my Cuban neighbor actually stopped by my open kitchen window and asked what smelled like home. I had been experimenting with replacing ground beef in the traditional recipe, and apparently those sweet raisins and briny olives did their job perfectly. Now whenever that cinnamon hits the hot pan, I think about how food can bridge cultures without losing any soul.
Last winter during a snowed in weekend, I made a huge batch and ate it for three days straight, discovering it actually gets better as the spices meld together. My roommate kept stealing spoonfuls straight from the fridge, which is basically the highest compliment a dish can receive.
Ingredients
- 1 cup dried brown or green lentils: These hold their shape beautifully and provide that satisfying meaty texture without any meat at all
- 2 ½ cups water or vegetable broth: Using broth adds extra depth, but water works perfectly fine if that is what you have on hand
- 2 tablespoons olive oil: The foundation that carries all those spices throughout the dish
- 1 medium yellow onion, finely chopped: Sweet onions work best here since they complement the raisins naturally
- 1 green bell pepper, diced: This adds freshness and that classic Cuban flavor base
- 3 cloves garlic, minced: Do not be shy with the garlic, it really shines against the lentils
- 1 medium carrot, diced: Adds subtle sweetness and nice texture contrast
- 1 (14 oz) can diced tomatoes, drained: Draining prevents the final dish from becoming too soupy
- 2 teaspoons ground cumin: The backbone of the seasoning profile
- 1 teaspoon dried oregano: Use Mexican oregano if you can find it for authentic flavor
- ½ teaspoon smoked paprika: This adds such a wonderful depth
- ½ teaspoon ground cinnamon: The secret ingredient that makes it taste like picadillo
- ¼ teaspoon cayenne pepper: Optional, but nice if you want a little warmth
- Salt and black pepper: Taste as you go and adjust accordingly
- ⅓ cup green olives, sliced: Manzanilla olives are my go to choice here
- ¼ cup raisins: They plump up beautifully and provide those bursts of sweetness
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds richness
- 2 tablespoons capers: Optional but recommended for that extra briny punch
- 1 tablespoon red wine vinegar: Brightens everything right at the end
- Fresh cilantro: For garnish and a pop of fresh herbal flavor
Instructions
- Cook the lentils:
- Combine lentils and water or broth in a medium saucepan and bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until just tender but not mushy. Drain any excess liquid and set aside.
- Build the flavor 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.
- Add the spices:
- Stir in the diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2 to 3 minutes until the spices become fragrant and everything is well combined.
- Combine everything:
- Add the cooked lentils, tomato paste, olives, raisins, and capers to the skillet. Mix well and cook for another 8 to 10 minutes, stirring occasionally, until the flavors meld and most of the liquid has evaporated.
- Finish with brightness:
- Stir in the red wine vinegar and season with salt and black pepper to taste. Give it one last stir and remove from heat.
- Serve it up:
- Garnish generously with fresh cilantro and serve hot over rice or alongside sweet plantains for the full experience.
Pin it I once brought this to a potluck where multiple people asked for the recipe, and when I mentioned lentils instead of beef, they were genuinely shocked. That moment of watching skeptics become converts is exactly why I love sharing this dish.
Serving Suggestions That Work
White rice is the classic choice but I have also served this over quinoa for extra protein or stuffed into roasted sweet potatoes. Fried plantains on the side take it completely over the top, and a simple salad with lime dressing balances everything beautifully.
Making It Your Own
Sometimes I add diced potatoes during the vegetable step if I want it even more substantial. A splash of white wine with the tomatoes adds lovely brightness, and a pinch of cocoa powder deepens the flavor in ways people cannot quite put their finger on.
Storage And Meal Prep Tips
This keeps beautifully in the refrigerator for up to five days and freezes well for up to three months. I like to portion it into glass containers for easy work lunches.
- Reheat with a splash of water to refresh the texture
- The flavors actually develop and intensify overnight
- Freeze in individual portions for quick future meals
Pin it Every time I make this now, I think about how the best recipes often come from respectful reinvention. Hope this becomes a regular in your kitchen too.
Recipe FAQ
- → What makes this dish authentically Cuban?
The combination of savory olives with sweet raisins creates the traditional flavor profile found in Cuban picadillo. Warm spices like cumin, oregano, and cinnamon add authentic Caribbean depth, while the sofrito-style base of onions, peppers, and garlic forms the aromatic foundation typical of Cuban cooking.
- → Can I use different types of lentils?
Brown or green lentils work best as they hold their shape during cooking. Red lentils tend to become too soft and mushy for this dish, while black lentils take longer to cook. Simply rinse thoroughly before simmering to remove any debris.
- → How should I serve this lentil picadillo?
Serve hot over fluffy white rice for the most traditional presentation. Roasted plantains, sweet potatoes, or quinoa make excellent sides. Warm corn tortillas or crusty bread also work well for soaking up the flavorful juices.
- → Can I make this ahead of time?
Absolutely. The flavors actually improve after resting in the refrigerator for 1-2 days. Store in an airtight container for up to 5 days. Reheat gently on the stovetop with a splash of water or broth to refresh the consistency.
- → Is this suitable for meal prep?
Perfect for meal prep. The dish maintains its texture well through freezing and reheating. Portion into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for the olives?
If you're not fond of olives, chopped capers provide similar briny notes. For a different twist, try diced sun-dried tomatoes or slightly salty almonds. The dish still maintains its Cuban character.