Picadillo...Vegetarian!
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This plant-based Caribbean classic is not your Southwest Chili! Different flavors will make this a new favorite!
Servings:
Calories: 233kcal
Ingredients
- 2 tablespoons olive oil (divided)
- 1 onion (peeled and chopped)
- 4 garlic cloves (peeled and minced)
- 28 ounces canned whole tomatoes (broken up with your hands, or a potato masher)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cumin
- 2 bay leaves
- ⅛ teaspoon ground cloves (or allspice)
- ⅛ teaspoon ground nutmeg
- 3 cups vegetable stock (or water)
- 1 cup green lentils (rinsed)
- ⅓ cup raisins (or currants)
- ⅓ cup stuffed olives
- 2 tablespoons capers (with juice)
- ¼ teaspoon Tabasco (or other hot sauce, OPTIONAL)
- salt
- pepper
Instructions
- Place a small stockpot over a medium heat. When it’s heated, add one tablespoon of olive oil, and the onions. Sprinkle with salt and pepper. Cook until the onions have started to soften, approximately 5-8 minutes. Add the garlic, and cook until fragrant, approximately 30 seconds
- Add the tomatoes, cinnamon, cumin, bay leaves, cloves (or allspice) and nutmeg, and stir to combine. Bring to a light boil, and lower the heat to simmer. Cover and cook for approximately 10 minutes
- Add the stock and lentils, cover and bring to a light boil. Simmer for 10 minutes
- Add the raisins (or currants), olives and capers. Cover and simmer for 15 minutes
- If the lentils aren’t cooked to your liking, continue to simmer until they are cooked
- Adjust the seasoning with salt and pepper, and hot sauce as desired. Remove the bay leaves, and serve with rice
Nutrition Facts
Picadillo...Vegetarian!
Serving Size
6 g
Amount per Serving
Calories
233
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
861
mg
37
%
Potassium
673
mg
19
%
Carbohydrates
36
g
12
%
Fiber
13
g
54
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
462
IU
9
%
Vitamin C
16
mg
19
%
Calcium
91
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.