Lentil Picadillo (Cuban Lentil Hash)
A fragrant, one‑pot lentil hash spiced with cumin, oregano and sweet tomato, finished with olives and capers for a truly Cuban vegetarian comfort meal.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat the olive oil in a saucepan over medium heat and sauté the onion, bell pepper and garlic until softened, about 5 minutes.
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Step 2 of 6
Stir in the cumin, oregano and smoked paprika, cooking for another minute until fragrant.
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Step 3 of 6
Add the lentils and diced tomatoes, then pour in 500 ml (2 cups) water; bring to a boil, reduce to a gentle simmer and cover for 20 minutes, or until lentils are tender.
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Step 4 of 6
Season with salt and pepper, then fold in the olives and capers; cook for a further 2 minutes to meld the flavours.
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Step 5 of 6
Remove from heat and let stand briefly before serving, optionally garnished with fresh cilantro or a squeeze of lime.
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Step 6 of 6
Serve the picadillo hot, alongside white rice or crusty bread to soak up the sauce.
Notes from the kitchen
If brown lentils are unavailable, use red lentils but reduce cooking time to 15 minutes. The dish stores well refrigerated for 3 days; reheat gently on the stovetop.
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