Lentil Picadillo

PIcadillo is a traditional Spanish and Latin American dish that consists of ground beef and chopped potatoes or chayote. This vegan spin of the dish uses lentil in place of the meat and also features fire-roasted tomatoes and plenty of spices. Balancing protein, fat, and carb, this meal will leave you satiated for a longer and help squash the mid-afternoon snack attack.

Lentil Picadillo [Vegan, Gluten-Free]

Ingredients

• 1 cup dried brown lentils
• 3 cups water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño or spicy pepper, diced (optional)
• 6 garlic cloves, minced
• 1 28-ounce can of fire-roasted diced tomatoes
• 1 tablespoon red wine vinegar
• 1 teaspoons of liquid smoke
• 1 tablespoon ground cumin
• 1/2 tablespoon of smoked paprika
• 1 teaspoon dried oregano

Preparation

1. Combine lentils and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to a low, low-medium heat and allow it to simmer for 25 minutes. Then drain in a colander and rinse with cold water.
2. Add your olive oil to a larger sauté pan and heat over medium-high heat. Add your diced onions and peppers. Coat the bottom of a large skillet with oil and place over medium heat. Add onion, bell pepper, and spicy pepper if using. Sauté for about 8-10 minutes, stirring occasionally. Add your garlic and cook for 1-2 minutes.
3.  Add lentils, tomatoes, red wine vinegar, liquid smoke,  cumin, paprika, and oregano. Stir to incorporate. Cook over low-medium heat for about 12 minutes or so. Remove from the heat. Add salt and pepper to taste. Top with fresh cilantro and lime wedges if desired.

https://www.onegreenplanet.org/vegan-recipe/lentil-picadillo/