Lentil Picadillo

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Original recipe appeared in Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes by Dora Ramirez. This recipe is republished with permission from Dora Ramirez and Balance an imprint of Grand Central Publishing, a division of Hachette Book Group, Inc. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Dora says, "Picadillo is a Mexican home-cooked classic, usually made with beef, potatoes, and carrots simmered in a tomato sauce. For this version, I replace the meat with protein-packed lentils, which absorb all the sweetness of the tomatoes, cumin, and oregano. This is one of those dishes that kids love: I loved it as a kid, and mow my kids love it. The recipe changes from family to family and region to region. In central Mexico, they add raisins, olives, capers, cinnamon, cloves, and sometimes even almonds. In southern Mexico, they add vegetables like chayote, green beans, and zucchini. I make it northern Mexico-style, with chipotle chiles, but it can also be made with jalapeños instead. Serve it with a plate of Mexican Red Rice and warm corn tortillas, or you can use it to stuff enchiladas, chiles rellenos, and tacos.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish

Cuisine: American, Mexican-inspired

Diet: Gluten Free, Vegan

Servings:

Calories: 231kcal

Author: Jenn Sebestyen

Equipment

Ingredients

Lentils

8 ounces (227g) brown lentils picked over and rinsed (about 1 ¼ cups)
½ large (152g) white onion
1 dried bay leaf
1 teaspoon salt

Picadillo

3 large (296g) Roma tomatoes cored and cut into quarters
1 chipotle in adobo
2 teaspoons avocado oil
½ large (152g) white onion finely chopped (about 1 cup)
2 cloves (6g) garlic minced
1 large (103g) carrot cut into small dice (¾ cup)
3 cups (709mL) vegetable broth
1 large (459g) russet potato cut into small dice (about 2 ½ cups)
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ⅛ teaspoons salt
⅛ teaspoon freshly ground black pepper

Serving

Mexican Red Rice page 24 of Comida Casera
Corn tortillas warm

Instructions

Place the lentils in a medium pot and fill it iwth enough water to cover them by 2 inches (5 cm). Add the onion, bay leaf, and salt. Bring to a boil over high heat, reduce the heat to low, and simmer for 10 minutes, or until the lentils begin to soften but are not completely cooked. Drain.
Place the tomatoes and chipotle in a blender and purée until smooth. You should have about 1 ½ cups (354mL) of purée.
Heat the oil in a large pot over medium-low heat. Add the onion and cook for 3 to 4 minutes, until it becomes tender and translucent. Add the garlic and cook for 1 minute. Add the lentils and, using a potato masher, mash to break them up a bit, leaving one-quarter of the lentils whole.
Add the tomato purée and carrot and simmer for 3 to 4 minutes, until the purée thickens and changes to a deep red color. Add the vegetable broth, potato, cumin, oregano, salt, and pepper. Bring to a boil over high heat, reduce the heat, and simmer until the vegetables are tender, for 20 to 25 minutes. As it cools, the lentils will absorb some of the broth.
Serve with rice and warm corn tortillas. STore in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

Variations

Oil-free: Omit the oil and use ¼ cup (59mL) vegetable broth to cook the onion.

Central Mexican picadillo: Add 2 ½ tablespoons raisins, ¼ cup (47g) chopped Manzanilla olives, 1 tablespoon chopped capers, ¼ teaspoon ground cinna on, and ⅛ teaspoon ground cloves.

Nutrition facts calculated for the Lentil Picadillo without rice or tortillas for serving.

Nutrition