- 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.
- Feel free to add your favorite veggies and spices.
- Tomato paste can be replaced by tomato sauce, tomato puree or even chopped tomatoes.
- If you use vegetable stock instead of water, the vegan Cuban picadillo will be even tastier.
- You don’t need to peel the potatoes, it’s up to you.
- If you don’t like raisins, olives or raisins, omit them.
- Serving Size: 1/6 of the recipe (without the rice and parsley)
- Calories: 358
- Sugar: 8.6 g
- Sodium: 355 mg
- Fat: 2.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 64.4 g
- Fiber: 25 g
- Protein: 20.8 g