The traditional Cuban picadillo is prepared with minced meat, but we have replaced it with lentils, which are healthier and are also very good. I had never made this dish before, in fact I discovered it on Pinterest, so I I took a look at several recipes and have made my own version.
- 2 dientes de ajo, troceados
- 1/2 cebolla roja, troceada
- 1 pimiento rojo, troceado
- 1/4 taza de concentrado de tomate (4 cucharadas)
- 1 cucharada de orégano seco
- 1 cucharada de comino molido
- 1/4 cucharadita de sal
- 1/8 cucharadita de cayena
- 1/8 cucharadita de pimienta negra molida
- 1/4 taza de pasas (4 cucharadas)
- 2 tazas de agua o caldo de verduras (500 ml)
- 2 patatas medianas, peladas y troceadas en cubos
- 1 bote de lentejas (400 g ó 15 oz)
- 1/2 taza de aceitunas verdes rellenas de pimiento o sin hueso (80 g)
- 2 cucharadas de alcaparras
- Cook the vegetables in a little water or oil (garlic, onion, and bell pepper) in a deep skillet, wok, or pot over medium-high heat until just starting to brown.
- Add the tomato paste and spices (oregano, cumin, salt, cayenne and pepper), stir and cook for at least a couple of minutes, stirring occasionally.
- Add the raisins , the water or broth, and the potatoes and cook over high heat until it comes to a boil, then reduce to medium-high heat and cook about 20 minutes or until the potatoes are tender.
- Add the rest of the ingredients (lentils, olives and capers), stir and cook for 5 minutes over medium-high heat. Serve immediately (we serve it with brown basmati rice and some chopped parsley).
- You can store leftovers in the fridge in an airtight container for about 5 days.
- Add your favorite vegetables and spices.
- Tomato paste can be substituted for tomato sauce.
- If you make the recipe with broth will have more flavor than if you make it with water.
- You can add the unpeeled potatoes if you want.
- If you don’t like raisins or capers, add more olives or do not throw anything.