Pin It The smell of cinnamon and cumin hitting hot oil always pulls me straight into my grandmother's tiny kitchen in Miami, where she'd make picadillo on rainy Tuesday afternoons. When I first attempted her recipe with lentils instead of beef, I worried something essential would be lost in translation. But that first spoonful revealed the same magic dance of salty olives, sweet raisins, and warming spices that made her version unforgettable.
Last summer my roommate who swears she hates lentils went back for thirds, then asked if I could teach her how to make it for her family's Sunday dinner. That's when I knew this wasn't just a meatless substitute but something entirely wonderful on its own merits.
Ingredients
- 1 cup dried brown or green lentils: Brown lentils hold their shape beautifully while green ones offer a slightly peppery bite, either works perfectly here
- 2 ½ cups water or vegetable broth: Broth adds depth but water lets those warm spices really shine through
- 2 tablespoons olive oil: This carries the aromatics and helps build that flavor foundation
- 1 medium yellow onion: Finely chopped so it almost melts into the dish
- 1 green bell pepper: Diced small for those little bursts of fresh sweetness
- 3 cloves garlic: Minced fresh because nothing else quite captures that sharp aromatic punch
- 1 medium carrot: Adds subtle sweetness and another layer of texture
- 1 can diced tomatoes: Drained well so the picadillo doesn't become soupy
- 2 teaspoons ground cumin: The earthy backbone that makes this taste like comfort
- 1 teaspoon dried oregano: Brings that herbal brightness that cuts through the richness
- ½ teaspoon smoked paprika: Adds a whisper of smokiness that deepens everything
- ½ teaspoon ground cinnamon: The secret ingredient that makes people ask what's in this
- ¼ teaspoon cayenne pepper: Optional depending on your heat tolerance
- Salt and black pepper: Don't be shy here, lentils need proper seasoning to sing
- ⅓ cup green olives: Sliced for those perfect salty pops throughout
- ¼ cup raisins: They plump up and create little pockets of sweetness
- 2 tablespoons tomato paste: Concentrated umami that brings everything together
- 2 tablespoons capers: Optional but recommended if you love briny brightness
- 1 tablespoon red wine vinegar: Added at the end to wake up all the flavors
- Fresh cilantro: For that final fresh herbal kiss on top
Instructions
- Get those lentils going:
- 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. Drain any excess liquid and set aside.
- Build your flavor foundation:
- 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 everything's softened and fragrant.
- Bloom the spices:
- Stir in diced tomatoes cumin oregano paprika cinnamon and cayenne. Cook for 2 to 3 minutes until the spices become incredibly aromatic and the mixture smells like heaven.
- Bring it all together:
- Add cooked lentils tomato paste olives raisins and capers if using. Mix well and cook for another 8 to 10 minutes stirring occasionally until flavors meld and most liquid has evaporated.
- The finishing touch:
- Stir in red wine vinegar and season generously with salt and pepper. Garnish with fresh cilantro and serve hot over rice or alongside sweet plantains.
Pin It 
Pin It My partner now requests this for birthday dinners instead of the traditional beef version, saying it tastes like home even though neither of us is Cuban.
Perfecting the Texture
I've learned that slightly undercooking the lentils during that initial simmer is actually ideal since they'll finish cooking in the spiced tomato mixture. This prevents them from turning mushy while still becoming tender and flavorful.
Make It Your Own
Sometimes I'll add diced potatoes during the vegetable sauté for extra heartiness or throw in a handful of frozen peas during the last few minutes for pops of color. A splash of white wine with the tomatoes adds lovely brightness.
Serving Suggestions That Work
This picadillo is incredibly versatile and pairs beautifully with so many sides. The classic combination of white rice and fried sweet plantains can't be beat for authenticity.
- Serve inside warm corn tortillas for the best tacos you've ever had
- Top a baked sweet potato with a generous scoop for a complete meal
- Fold into empanadas or arepas for handheld perfection
Pin It 
Pin It Every time I make this recipe I'm transported back to that Miami kitchen and the wisdom that some of the best discoveries happen when we honor traditions while making them our own.
Recipe FAQs
- → What makes this picadillo Cuban-style?
The classic combination of olives, raisins, and warm spices like cumin and cinnamon defines Cuban picadillo. These ingredients create the traditional savory-sweet flavor profile that's characteristic of this beloved dish.
- → Can I use canned lentils instead of dried?
Yes, you can substitute two 15-ounce cans of lentils, rinsed and drained. Skip the first cooking step and add them directly when the recipe calls for cooked lentils.
- → What should I serve with this lentil picadillo?
It pairs wonderfully with white rice, quinoa, or roasted potatoes. Sweet plantains on the side create an authentic Cuban meal experience. Warm corn tortillas also work well.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4-5 days. The flavors actually develop and improve after a day. Reheat gently with a splash of water if needed.
- → Can I make this picadillo spicier?
Absolutely. Increase the cayenne pepper, add diced jalapeño with the vegetables, or serve with hot sauce. The warm spices already provide depth, but heat can be adjusted to your preference.