A hearty and flavorful vegetable picadillo made with lentils, potatoes, and a mix of spices. Perfect for a nutritious meal.
Ingredients
- 1tbspgarlic, minced
- 1cuponion, chopped
- 1cupred bell pepper, chopped
- 1cupyellow bell pepper, chopped
- 1cupbrown lentils
- 1cuppotatoes, peeled & cubed
- 1cupcarrots, peeled & cubed
- 1canchopped tomatoes
- 1tbspdried oregano
- 1 1/2tbspground cumin
- 1 1/2tbspsmoked paprika
- 1/2cupraisins
- 1/2cupwalnuts, chopped
- 2cupswater
- 1cuppimento stuffed green olives
- 3tbspolive oil blend
- 2tbspcoriander leaves
- salt & pepper to taste
How to make Vegetable Picadillo
Heat a medium pot. Add the olive oil blend, then the onions & peppers. Sautee until golden brown. Add the cumin powder & smoked paprika. Add the potatoes, carrots & lentils. Sautee for 10 min, stirring occasionally.
Add the garlic, oregano, canned tomatoes & water. Season with salt & pepper, then close with a lid. Turn the heat down to a simmer & cook for about 30 min.
Add the raisins & walnuts, then mix well. Add a little more water if needed. Cover again, then simmer until potatoes, carrots & lentils are cooked.
Add the pimento stuffed olives, mix well, then simmer for another 5 min. Serve & garnish with coriander leaves.
Tips & Tricks
Serve with brown rice and chopped parsley for added flavor and texture.
You can use either water or vegetable stock depending on your preference.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...