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vegan picadillo made from lentils
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Vegan Picadillo

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.
Course Main Course
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 292kcal
Author Dora S.

Ingredients

Lentils:

  • ½ pound Brown lentils , cleaned and picked (1 1/2 cups)
  • ½ Onion, yellow
  • 1 Bay leaf

Picadillo

  • 2 teaspoons avocado oil
  • 3 large Roma tomatoes (2 1/4 cups)
  • 1 chile chipotle, in adobo
  • ½ large white onion, finely chopped (1 cup)
  • 2 garlic cloves minced
  • 1 large carrot, peeled, diced (3/4 cup)
  • 1 large Russet potato, diced (2 1/2 cups)
  • ½ tsp. ground cumin
  • ¼ tsp. dry Mexican oregano
  • 3 cups vegetable broth

Instructions

  • 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.

Video

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.
  • For a flavor reminiscent of knorr suiza, one of the most used condiments in Mexican you can use 1 teaspoon Better Than Bouillon, No Chicken Base 

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 55g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 730mg | Potassium: 1074mg | Fiber: 21g | Sugar: 8g | Vitamin A: 3714IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 6mg