Are you looking for a tasty and healthy vegan meal that's quick and easy to make? Look no further than this delicious vegan picadillo recipe! This Mexican-style vegan picadillo is made with lentils stewed in a spicy chipotle tomato sauce with cumin, oregano, carrots, and potatoes.
Place lentils in a medium pot and cover with water. Add bay leaf and onion. Bring to a boil over high heat, reduce heat to low and simmer unitl the lentils are slightlt tender, about 10 minutes. Drain and transfer to a large bowl.
Place tomatoes and chipotle pepper in the blender, and puree until smooth.
Heat oil in a large pot over medium-low heat. Add chopped onion and sweat for 2-3 minutes. Add minced garlic and sweat for 3 minute more.
Mash the lentils with a fork to break them up a bit. Add lentils to the pot and stir to combine with onion and garlic.
Pour the tomato-chipotle mixture into the pot and let cook for 4 to 5 minutes or until you notice that the tomato puree is changing into a deep red color.
Add the borth, diced carrot and potato, cumin, oregano, and season to taste.
Bring to a simmer and cook until vegetables are tender, about 20 min. Serve with Mexican red rice and warm corn tortillas.
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Notes
If you want to make the southern Mexico version of this dish add 2 1/2 tablespoons raisins, 1/4 cup chopped manzanilla olives, 1 tablespoon chopped capers, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground clove.
If you would like to make this oil-free omit the oil when cooking the onion and use 1/2 cup of vegetable broth instead.