Cuban veggie picadillo

During the month of October this year we are cooking recipes in our Healthy Living Kitchen from African, Caribbean and Afro-Latino cuisine to mark Black History Month.

One of these recipes was a veggie picadillo, inspired by a Cuban dish. Picadillo is traditionally made with beef. However, we decided to make our version with lentils instead so it would be suitable for vegetarians and vegans.

We didn’t add capers to ours but they’re often used so if you have some available add those in too.

INGREDIENTS

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

1 pepper, chopped

2 tbsp tomato puree

1 tsp dried oregano

1 tsp ground cumin

Black pepper

500ml vegetable stock or hot water

2 potatoes, peeled and chopped

2 carrots, peeled and chopped

1 x 400g tin green or brown lentils (or cooked dried lentils)

50g green olives

50g raisins

50g capers, optional

Flat leaf parsley, chopped

INSTRUCTIONS

1. Heat 1 tbsp olive oil in a large pan.
2. Add the chopped onion, stir well and fry for 10-15 minutes until soft. Stir often.
3. Add the garlic, stir and cook for a minute, then add the chopped pepper. Cook for a further ten minutes until soft.
4. Add 2 tbsp tomato puree, 1 tsp dried oregano, 1 tsp ground cumin and some black pepper to taste.
5. Stir again then add 500ml vegetable stock (or hot water). Add the chopped potatoes and carrots. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 10-15 minutes until the potatoes and carrots are soft.
6. Finally add the cooked lentils, olives, raisins and capers (if using) and heat through for five minutes.
7. Serve hot and sprinkle over some chopped flat leaf parsley.
8. Serve with rice and/or avocado salad.