Cuban Picadillo with Lentils over Rice
Brown lentils simmered in a cumin-and-oregano tomato sauce with green olives, golden raisins and capers, brightened with a splash of red wine vinegar and spooned over fluffy jasmine rice. Sweet, briny and tangy all at once.
15m prep · 50m cook · 4 servingsGluten-Free
Ingredients
- 1 cup Dry Brown Lentils
- 1 can (14.5 oz) Diced Tomatoes
- ¼ cup Green Olives
- ¼ cup Golden Raisins
- 1 tbsp Capers
- 1 whole Yellow Onion
- 4 cloves Garlic
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 ½ cups Vegetable Broth
- 1 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 ½ tsp Kosher Salt
- 1 ½ cups Jasmine Rice
- 2 ¼ cups Water
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories555 kcal
Protein19g
Carbs107g
Fat6g
Fiber11g
Sodium1690mg
Sugar12g