Cuban Lentil Picadillo
Tender green lentils simmered with tomatoes, briny olives, sweet raisins and warm cumin, brightened with a splash of vinegar and spooned over turmeric-yellow rice. Sweet, savory and tangy.
15m prep · 55m cook · 4 servingsGluten-Free
Ingredients
- 1 cup Green Lentils
- 1 can (15 oz) Diced Tomatoes
- ⅓ cup Pimento-stuffed Green Olives
- ¼ cup Raisins
- 1 whole Yellow Onion
- 4 cloves Garlic
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 tbsp Olive Oil
- 2 cups Vegetable Broth
- 1 tbsp Red Wine Vinegar
- ¼ tsp Black Pepper
- 1 tsp Salt
- 2 cups Jasmine Rice
- 3 cups Water
- ½ tsp Ground Turmeric
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories668 kcal
Protein22g
Carbs124g
Fat10g
Fiber11g
Sodium1409mg
Sugar11g