Vegan Picadillo with Lentils
Why we love it:
- 1 cup Basmati Rice (White)
- 2 cups Water (plus more to taste)
- 1⁄2 teaspoon Kosher Salt
- 2 cloves Garlic
- 1 Red Onion (small)
- 1 Red Bell Pepper
- 1⁄2 pound Yukon Gold Potatoes
- 1 15-ounce can Green Lentils
- 1 Tablespoon Extra Virgin Olive Oil
- 1⁄4 cup Tomato Paste (4 Tablespoons)
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Ground Cumin
- 1⁄4 cup Raisins
- 2 cups Vegetable Stock (or water)
- 1⁄2 cup Green Olives, Pitted
- 2 Tablespoons Capers
Combine the rice and water in a small pot with a fitted lid. Stir in a ½ teaspoon of salt. Bring the water to a boil and stir it well, then turn to lowest possible heat. Cover and steam for 17 minutes. When time is up, stir and turn off the heat. Let the rice sit for another 5 minutes or until ready to eat.
Mince the garlic. Dice the red onion. Dice the red bell pepper. Set aside.
Wash and dice the potatoes into small ½” pieces. Set aside.
Open, drain, and rinse the can of lentils. Drain. Iif you want to cook lentils from dry, just boil them with water and a little bit of salt; simmer for about 30 minutes until they’re tender but hold their shape).
4. STIR FRY
Heat 1 Tablespoon olive oil in a deep skillet or large pot, add the garlic, onion and red bell pepper and cook over medium-high heat until lightly golden at the edges; about 5 minutes. Add tomato paste and spices (oregano, cumin, salt), stir and cook for 5 minutes, stirring occasionally.
Add the raisins, stock, and potatoes. Bring to a boil, cover and cook over medium heat for 20 minutes or until potatoes are cooked through.
Finally, add the rest of the ingredients (cooked and drained lentils, olives and capers), stir and cook for 5 minutes more over medium-high heat.
Serve rice topped with lentil picadillo on top.